Mint Flavoured Braid of Lamb with Carrot and Parsnip Pudding

Peel and cut the carrots and parsnips in thin slices. In a pot, boil salted water. Add a sprig of whole mint, blanch the vegetables for 1 min. Let cool.
Cut the lamb filets in 3 lengthwise, but leave them attached at one end. Braid each of the filets, then, using a toothpick, secure the other end well.
In a frying pan, cook the filets in half the butter over medium heat, adding salt and pepper.
Meanwhile, in a pot, sauté the carrots and parsnip in the rest of the butter. Add the other sprig of mint finely chopped, then season with salt and pepper. Add the white wine, the pink pepper and let reduce by half. Add the cream and let reduce again until all is very creamy.
Place the carrots and parsnips mixture in 4 small moulds. Unmold on the plates and accompany each pudding with a serving of braided lamb.