Noisettes d'agneau

Main Ingredient: Lamb and Mutton Tomatoes
Course: Various Main Dishes
Cuisine: Southern Creole and Cajun New Orleans
Yield:

Noisettes d'agneau ingredients

2 Lamb, racks
1 med Onion, chopped
1 med Carrots, chopped
2 T parsley
2 med garlic cloves, chopped
2 Rosemary, sprigs OR
1⁄2 t Rosemary, dry
1⁄4 c Wine, white
1⁄2 c oil, olive
Pepper
Lamb stock
Bones, lamb
3 T oil, olive
1 med Carrots, chopped
2 med Shallots, minced
1 celery, stalk, chopped
1 T parsley, minced
4 med Tomato, peeled and seeded
-chopped
1⁄2 c Wine, white
1⁄2 c stock, veal
ASSEMBLY
12 Lamb, medallions, cut
-- from marinated meat
Marinade
Sauteed garlic
20 garlic cloves
Water, boiling, salted
2 T butter

Cooking Noisettes d'agneau

1. Lambi: bone lamb, reserving bones.
2. Put the meat into a bowl with the remaining ingredients and marinate for several hours.
3. Stocki: 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. Straini 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. Blanchi in salted water for 3 minutes and drain.
11. Browni in butter and serve over lamb medallions.