Tagliatelle with white lamb ragout

• Tagliatelle – 300 g
• Confit leg of lamb – 100 g
• Lamb velouté sauce – 150 g
• Blanched peas – 30 g
• Salt and pepper

1. Mix half of the velouté sauce with the defrosted tagliatelle.
2. Cover the bottom of a tray with the remaining sauce. Arrange the tagliatelle on top.
3. Spread the confit leg of lamb over the tagliatelle and garnish with peas and freshly ground pepper.

Recipe for confit leg of lamb
Sear the leg of lamb in olive oil, then remove it from the pan.
In the same pan, sauté a vegetable mix (onion, carrot and celery), then add 15 cl dry white wine, 15 cl water, salt and pepper.
After a few minutes, place the leg of lamb back in the pan and cover. Put the pan in a preheated oven at 120°C and cook for 4 hours.

Recipe for lamb velouté sauce
Prepare a béchamel sauce by replacing the milk with the defatted cooking juices from the leg of lamb. Add veal stock if needed.
Leave to thicken over low heat until you have a smooth, glossy sauce.
Regularly remove the skin that forms on the surface of the béchamel sauce and scrape the sides of the pot clean with a spatula.