Noisettes of Lamb on Artichokes
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb rib chops
trimmed |
*
|
| 8 | each |
artichokes
|
*
|
| 2 | each |
carrots
|
|
| 2 | each |
parsnips
|
*
|
| 2 | each |
leeks
|
*
|
| 1 | each |
tarragon sprigs
|
* |
| ⅓ | cup |
butter
|
|
| ½ | cup |
olive oil
|
|
| 1 | x |
lamb
juice |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb rib chops
trimmed |
*
|
| 8 | each |
artichokes
|
*
|
| 2 | each |
carrots
|
|
| 2 | each |
parsnips
|
*
|
| 2 | each |
leeks
|
*
|
| 1 | each |
tarragon sprigs
|
* |
| 79 | ml |
butter
|
|
| 118 | ml |
olive oil
|
|
| 1 | x |
lamb
juice |
*
|
| 1 | 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.
