Noisettes D'Agneau

Name: Noisettes D'Agneau
Cook time: P1H
Total time: P6H
Yield: 4
Cuisine: New Orelans
Ingredients: rack of lamb; onions; carrots; parsley leaves; garlic; rosemary leaves; wine; vegetable oil; black pepper; soup bones; vegetable oil; carrots; shallots; celery; parsley leaves; tomatoes; wine; stock; lamb; marinade; garlic; water; butter

Yield

4 servings

Prep

45 min

Cook

1 hrs

Ready

6 hrs

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
2	each	rack of lamb	*
1	medium	onions chopped
1	medium	carrots chopped
2	tablespoons	parsley leaves
2	medium	garlic cloves,	*
2	each	rosemary leaves sprigs, or 1/2 ts rosemary, dry	*
¼	cup	wine white	*
½	cup	vegetable oil olive
1	x	black pepper	*
		Lamb Stock	*
1	x	soup bones lamb	*
3	tablespoons	vegetable oil olive
1	medium	carrots chopped
2	medium	shallots minced	*
1	each	celery stalk, chopped
1	tablespoon	parsley leaves minced
4	medium	tomatoes , seeded, chopped
½	cup	wine white	*
½	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

Ingredients

Amount	Measure	Ingredient	Features
2	each	rack of lamb	*
1	medium	onions chopped
1	medium	carrots chopped
3E+1	ml	parsley leaves
2	medium	garlic cloves,	*
2	each	rosemary leaves sprigs, or 1/2 ts rosemary, dry	*
59	ml	wine white	*
118	ml	vegetable oil olive
1	x	black pepper	*
0		Lamb Stock	*
1	x	soup bones lamb	*
45	ml	vegetable oil olive
1	medium	carrots chopped
2	medium	shallots minced	*
1	each	celery stalk, chopped
15	ml	parsley leaves minced
4	medium	tomatoes , seeded, chopped
118	ml	wine white	*
118	ml	stock veal
0		Assembly	*
12	each	lamb medallions, cut from marinated meat	*
1	x	marinade	*
0		Sauteed Garlic	*
2E+1	each	garlic cloves
1	x	water boiling, salted	*
3E+1	ml	butter

Directions

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.

* not incl. in nutrient facts

Nutrition Facts

312g

Amount per Serving

Calories 50578% of calories from fat

% Daily Value *

Total Fat 44g 67%

Saturated Fat 9g 43%

Trans Fat 0g

Cholesterol 16mg 5%

Sodium 129mg 5%

Total Carbohydrate 9g 9%

Dietary Fiber 4g 16%

Sugars g

Protein 11g

Vitamin A 132% • Vitamin C 62%

Calcium 12% • Iron 9%

Noisettes D'Agneau

Your rating

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Nutrition Facts

Email this recipe