Noisettes Of Lamb With Truffle And Lyonnaise Potatoes
3 noisettes *; each 3 cm (1 3/8 in) thick
3 sprigs of parsley
20 gm truffle; 3/4 oz
100 gm new potatoes; 3 1/2 oz
20 gm onions; finely sliced rings
1 egg yolk
15 gm butter; unsalted
1 tablespoon veal glaze
* Noisette: A small, tender, round slice of meat (usually lamb, beef or veal) taken from the rib or loin.
Note - This recipe, which takes no time at all to cook, can be adapted for
more than one person by an appropriate increase of all the ingredients
except the egg yolk, which will glaze enough noisettes for six. Take care,
too, to use frying pans that are large enough to allow plenty of room for
tossing and turning the noisettes and the Lyonnaise potatoes.
You could substitute mushroom for truffle but, as Fredy Girardet would say,
it won't be the same.
Chop the parsley very finely; you will need 2 tablespoons full pro serving.
Chop the truffle finely. Set a quarter of it aside for the sauce and mix
the rest with the parsley.
Using a mandoline, slice the potatoes 2mm (1/16 in) thick. Separate the
onion slices into rings.
Put the egg yolk into a little bowl. It is to be used as if for pastry
glaze, so mix it with 1 teaspoon of water.
Season the noisettes. Brush each one with the egg yolk. then roll them in
the parsley-and-truffle mixture, pressing well to make it stick.
Heat a little oil in a non-stick frying pan. Add the noisettes. Let them
cook for 3 minutes, turning them once or twice, Add the butter and take the
pan off the heat for 2 minutes to let it 'draw', then put the noisettes on
to a heated plate. Set the pan and its juices aside.
Cook the Lyonnaise potatoes at the same time as you cook the meat. Cook
them in a large frying pan, in very hot oil, for 5 minutes in all, turning
them often. Add the onion rings half-way through cooking.
To make the sauce, add the rest of the truffle and a scant tablespoonful of
the veal glaze to the juices in the pan in which you cooked the meat. Let
the mixture bubble up once. Season with salt and pepper.
Arrange the potatoes in the centre of a heated plate. Put the noisettes on
top and pour the sauce all round.
From: Fredy Girardet, Cuisine Spontanee
Loin Lamb Chops With Fresh Spinach And Mushroom
8 boneless loin lamb chops; cut 1-inch thick
1/4 cup extra-virgin olive oil
1 1/2 teaspoon salt
1/2 teaspoon fresh rosemary; minced
1 lb mushrooms; sliced 1/4-inch thick
1 lb fresh spinach; stemmed and rinsed
1/2 cup dry red wine
3 tablespoon unsalted butter
Preheat the broiler. Rub the chops all over with 2 tablespoons of the
olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the rosemary. Set
the chops aside.
In a large heavy skillet, heat 1 tablespoon of the olive oil over high
heat. Add the mushrooms, 1/2 teaspoon salt and the remaining 1/4 teaspoon
rosemary. Cook, stirring occasionally, until they are golden brown, about 5
minutes. Remove the skillet from the heat and set aside.
Broil the lamb chops about 5 inches from the heat for 3 to 4 minutes on
each side, or until golden brown on the outside and rosy pink in the
center. Remove the string from each chop. Reheat the mushrooms briefly
over moderate heat and arrange neatly down the center of a warmed serving
platter. Put the chops on top of the mushrooms.
In the large nonreactive skillet, heat the remaining 1 tablespoon olive oil
over moderately high heat. Add the spinach and the remaining 1/2 teaspoon
salt. Cook, stirring frequently, until wilted and tender but still bright
green, about 4 minutes. Spoon the spinach around the chops. Cover to keep
Add the wine to the pan and cook over high heat until it is reduced to 1/4
cup, about 4 minutes. Reduce the heat to low and whisk in the butter. Pour
over the chops and serve.
Source: The Best of Food and Wine, 1990 Collection.
American Lamb Fajitas
2/3 lbs American lamb fajita strips (from leg or shoulder)
1/3 large Onion sliced
2/3 med Red and/or green bell pepper
2 oz Vegetable oil
2/3 oz Fresh lemon juice
2/3 oz Pineapple juice
1/3 tbsp Red wine vinegar
1/4 tsp Garlic salt
1/5 tsp Thyme
1/4 tsp Chili powder
1/5 tsp Oregano leaves, dried and crushed
1 oz Water
2/3 oz Butter or margarine
1/3 med Fresh lime
Combine marinade ingredients.
Mix with lamb, onion and red or green pepper.
Cover and refrigerate for at least 4 hours.
Melt butter/margarine in hot skillet.
Remove lamb and vegetables from marinade.
Quickly saute lamb and vegetables in butter/margarine in skillet.
Squeeze fresh lime over mixture.
Serve with flour tortillas, Pico de Gallo, sour cream, guacamole, and cheddar cheese.
Prep Time: 0-15 + marinade time Minutes , Cooking Time: 0-15 Minutes
Fat: 30g , Calories: 556 , Cholesterol: 80mg , Sodium: 965mg
Season: Year round
Courtesy of: American Lamb Council - lambchef.com
1/3 cup no-sugar-added apricot spread, melted
2 tablespoon low-sodium soy sauce, divided
1 tablespoon dijon mustard
1 lb lean ground lamb
1/4 cup minced fresh parsley
1 teaspoon dry mustard
2 tablespoon plain nonfat yogurt
12 cherry tomatoes
2 small onions, each cut into 4 wedges
1 vegetable cooking spray
Combine apricot spread, 1 tablespoon soy sauce, and Dijon
mustard; stir well with a wire whisk. Set aside.
Combine remaining tablespoon soy sauce, lamb, and next 3 ingredients;
stir well. Shape into 16 (1-1/2-inch) meatballs. Thread 4 meatballs, 3
tomatoes, and 2 onion wedges alternately onto each of 4 (12-inch)
Place skewers on a broiler rack coated with cooking spray, and place
rack on a broiler pan. Broil 3 inches from heat 4 minutes; turn
skewers over, and broil an additional 4 minutes or until
lamb is done. Yield: 4 servings (serving size: 1 kebab and 1-1/2
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