Side Pannel
Noisettes D'agneau
Noisettes D'agneau
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Main Dish
Ingredients List
- 2 Lamb, racks
- 1 md Onion, chopped
- 1 md Carrot, chopped
- 2 tb Parsley
- 2 md Garlic, cloves, chopped
- 2 Rosemary, sprigs OR
- 1/2 ts Rosemary, dry
- 1/4 c Wine, white
- 1/2 c Oil, olive
- Pepper
Directions
LAMB STOCK
Bones, lamb
3 tb Oil, olive
1 md Carrot, chopped
2 md Shallots, minced
1 Celery, stalk, chopped
1 tb Parsley, minced
4 md Tomatoes, peeled, seeded
chopped
1/2 c Wine, white
1/2 c Stock, veal
ASSEMBLY
12 Lamb, medallions, cut
from marinated meat
Marinade
SAUTEED GARLIC
20 Garlic, cloves
Water, boiling, salted
2 tb Butter
Lamb:
Bone lamb, reserving bones. Put the meat into a bowl with the
remaining ingredients and marinate for several hours.
Stock:
Brown the lamb bones in the oil and add the rest of the ingredients.
Bring to a boil and reduce the heat to simmer for 30 minutes.
Assembly:
Strain the marinade into a skillet and reduce slightly. Add the
medallions and cook to medium rare, about 10 minutes.
Strain the stock from above into the pan and cook until thick.
Strain and serve over the medallions with sauteed garlic.
Sauteed Garlic:
Split the cloves and remove the germ which runs down the center.
Blanch in salted water for 3 minutes and drain.
Brown in butter and serve over lamb medallions.
Bones, lamb
3 tb Oil, olive
1 md Carrot, chopped
2 md Shallots, minced
1 Celery, stalk, chopped
1 tb Parsley, minced
4 md Tomatoes, peeled, seeded
chopped
1/2 c Wine, white
1/2 c Stock, veal
ASSEMBLY
12 Lamb, medallions, cut
from marinated meat
Marinade
SAUTEED GARLIC
20 Garlic, cloves
Water, boiling, salted
2 tb Butter
Lamb:
Bone lamb, reserving bones. Put the meat into a bowl with the
remaining ingredients and marinate for several hours.
Stock:
Brown the lamb bones in the oil and add the rest of the ingredients.
Bring to a boil and reduce the heat to simmer for 30 minutes.
Assembly:
Strain the marinade into a skillet and reduce slightly. Add the
medallions and cook to medium rare, about 10 minutes.
Strain the stock from above into the pan and cook until thick.
Strain and serve over the medallions with sauteed garlic.
Sauteed Garlic:
Split the cloves and remove the germ which runs down the center.
Blanch in salted water for 3 minutes and drain.
Brown in butter and serve over lamb medallions.
Tweet