| 1 | Trim lamb fillets, cut into noisettes approx 60 gm each. |
| 2 | Trimk and cook off the artichoke hearts. |
| 3 | Refresh and refrigerate. |
| 4 | Clean and prepare vegetables into julienne. |
| 5 | Sweat in butter until al dente. |
| 6 | Add tarragon to lamb jus and reduce by half. |
| 7 | Correct seasoning. |
| 8 | Cook off the noisettes in butter and oil until pink. |
| 9 | Put the noisettes on top of the artichoke hearts. |
| 10 | Place on the plate that has been masked with the lamb jus. |
| 11 | Garnish with the julienne of vegs and serve |
