Noisettes D'Agneau

6 hours Prep: 45 minutes Cook: 1 hours

505 calories per serving view nutrition facts

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2	each	lamb	racks
1	medium	onion	chopped
1	medium	carrot	chopped
2	tablespoons	parsley leaves
2	medium	garlic	cloves,
2	each	rosemary leaves	sprigs, or 1/2 ts rosemary, dry
1/4	cup	wine	white
1/2	cup	vegetable oil	olive
1	x	black pepper
			Lamb Stock
1	x	bones	lamb
3	tablespoons	vegetable oil	olive
1	medium	carrot	chopped
2	medium	shallots	minced
1	each	celery	stalk, chopped
1	tablespoon	parsley leaves	minced
4	medium	tomatoes	, seeded, chopped
1/2	cup	wine	white
1/2	cup	stock	veal
			Assembly
12	each	lamb	medallions, cut from marinated meat
1	x	marinade
			Sauteed Garlic
20	each	garlic	cloves
1	x	water	boiling, salted
2	tablespoons	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 sautéed 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.

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Serving Size 312g

Amount per Serving

Calories 505 78% of calories from fat