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Noisettes d'agneau
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| Artist: |
_ |
| Categories: |
Creole & Cajun, Entrees, Lamb & Mutton, New Orleans, North American, Southern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| each | Lamb, racks | | 1
| med | Onion, chopped | | 1
| med | Carrot, chopped | | 2
| tbsp | Parsley | | 2
| med | Garlic, cloves, chopped | | 2
| each | Rosemary, sprigs OR | | 1/2
| tsp | Rosemary, dry | | 1/4
| cup | Wine, white | | 1/2
| cup | Oil, olive | | | Pepper | | | LAMB STOCK | | | Bones, lamb | | 3
| tbsp | Oil, olive | | 1
| med | Carrot, chopped | | 2
| med | Shallots, minced | | 1
| each | Celery, stalk, chopped | | 1
| tbsp | Parsley, minced | | 4
| med | Tomatoes, peeled, seeded | | | -- chopped | | 1/2
| cup | Wine, white | | 1/2
| cup | Stock, veal | | | ASSEMBLY | | 12
| each | Lamb, medallions, cut | | | -- from marinated meat | | | Marinade | | | SAUTEED GARLIC | | 20
| each | Garlic, cloves | | | Water, boiling, salted | | 2
| tbsp | Butter |
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Procedures:
| 1 | Lamb: ===== bone lamb, reserving bones. | | 2 | Put the meat into a bowl with the remaining ingredients and marinate for several hours. | | 3 | Stock: ====== brown the lamb bones in the oil and add the rest of the ingredients. | | 4 | Bring to a boil and reduce the heat to simmer for 30 minutes. | | 5 | Assembly: ========= strain the marinade into a skillet and reduce slightly. | | 6 | Add the medallions and cook to medium rare, about 10 minutes. | | 7 | Strain the stock from above into the pan and cook until thick. | | 8 | Strain and serve over the medallions with sauteed garlic. | | 9 | Sauteed garlic: =============== split the cloves and remove the germ which runs down the center. | | 10 | Blanch in salted water for 3 minutes and drain. | | 11 | Brown in butter and serve over lamb medallions. |
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