Noisettes D'agneau

* Exported from MasterCook *

NOISETTES D'AGNEAU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb Main dish
Masterchefs Norleans
Lapro

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Lamb, racks
1 md Onion, chopped
1 md Carrot, chopped
2 tb Parsley
2 md Garlic, cloves, chopped
2 ea Rosemary, sprigs OR
1/2 ts Rosemary, dry
1/4 c Wine, white
1/2 c Oil, olive
Pepper
-----LAMB STOCK-----
Bones, lamb
3 tb Oil, olive
1 md Carrot, chopped
2 md Shallots, minced
1 ea 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 ea Lamb, medallions, cut
-- from marinated meat
Marinade
-----SAUTEED GARLIC-----
20 ea Garlic, cloves
Water, boiling, salted
2 tb Butter

Lamb:
ÿÿ

Bone lamb, reserving bones. Put the meat into a
bowl with the remaining ingredients and marinate for
several hours.

Stock:
ÿÿ

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:
ÿÿÿ

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:
ÿÿÿÿÿ

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.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Chris Kerageorgiou, La Provence
Restaurant, New Orleans



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