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Noisettes of Lamb on Artichokes

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Submitted by sogood

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

35 min

Ingredients

4 4
EACH EACH LAMB RIB CHOPS
trimmed *
8 8
EACH EACH ARTICHOKES *
2 2
EACH EACH CARROTS
2 2
EACH EACH PARSNIPS *
2 2
EACH EACH LEEKS *
1 1
EACH EACH TARRAGON SPRIGS *
79
CUP ML BUTTER
½ 118
CUP ML OLIVE OIL
1 1
X X LAMB
juice *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Trim and cook off the artichoke hearts.

Refresh and refrigerate. Clean and prepare vegetables into julienne.

Sweat in butter until al dente. Add tarragon to lamb juice and reduce by half.

Correct seasoning. Cook off the noisettes in butter and oil until pink.

Put the noisettes on top of the artichoke hearts.

Place on the plate that has been masked with the lamb juice.

Garnish with the julienne of veggies and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 444 94% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 147mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 11g
Vitamin A 112% Vitamin C 3%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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