Mix the butter with the egg yolks, ground almonds, coffee and fleur de sel.

Spread the mixture between two sheets of baking paper and refrigerate.

Remove the first layer of skin, cut each onion in half, and season with a pinch of salt and sugar.

Place them flat side down in a pan and bake, covered, at 150°C for 1½ hours.

Wash the broccoli heads and cook them in boiling salted water for about 7 minutes.

Cool immediately in iced water to fix the colour.

Blend with parsley, semi-salted butter and ground pepper until smooth.

Fillet the lamb saddle by deboning it to obtain the fillets.

Sear the meat on all sides in a non-stick pan until browned.

Add a whole garlic clove and a knob of butter.

Transfer to the oven and cook at 170°C for 6–7 minutes.

Let rest for 3 minutes.

Spread the almond Viennese mixture over the lamb fillets.

Place under the oven grill until a golden crust forms.

Place a spoonful of broccoli-parsley mousseline on each plate.

Add half a roasted onion.

Slice the lamb and arrange attractively on the plates.