Side Pannel
Noisettes of Lamb
Ingredients List
- 1/2 c Flour
- 18 3 oz. pieces lamb
- -tenderloin; pounded thin
- 3 oz Butter
- 1 Clove garlic; minced
- 1 Shallot; minced
- 6 Chanterelle mushrooms
- 1 c Lamb broth or beef bouillon
- 1/2 c Perigourdine sauce; see
- -recipe
Directions
Lightly flour the lamb. In a large skillet, melt the butter & cook until
bubbling. Saute the lamb in the hot butter, without crowding, until rare.
Remove to a warm platter. Reduce heat. Add the garlic & shallot to the
skillet and saute until soft, about 3 minutes. Add the chanterelles, broth
& Perigourdine Sauce. Cook over high heat, stirring constantly until
thickened & smooth, about 5 minutes. Return lamb to the pan to heat
through. Serve meat with the sauce.
THE QUORUM
WINE: RUTHERFORD HILL CHARDONNAY
1979. EAST COLFAX, DENVER.
bubbling. Saute the lamb in the hot butter, without crowding, until rare.
Remove to a warm platter. Reduce heat. Add the garlic & shallot to the
skillet and saute until soft, about 3 minutes. Add the chanterelles, broth
& Perigourdine Sauce. Cook over high heat, stirring constantly until
thickened & smooth, about 5 minutes. Return lamb to the pan to heat
through. Serve meat with the sauce.
THE QUORUM
WINE: RUTHERFORD HILL CHARDONNAY
1979. EAST COLFAX, DENVER.
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