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Noisettes d'agneau

Noisettes d'agneau
Main Ingredient: Lamb and Mutton Tomatoes

Course: Various Main Dishes

Cuisine: Southern Creole and Cajun New Orleans

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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.


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