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Noisettes Of Lamb On Artichokes Served With T

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      Title: NOISETTES OF LAMB ON ARTICHOKES SERVED WITH T
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Lamb fillets
      8    Artichokes small
      2    Carrots
      2    Parsnips
      2    Leeks
      1    Tarragon sprig
    100 g  Butter
    150 ml Olive oil
      1 l  Lamb jus
           Salt and pepper to taste
 
  Trim lamb fillets, cut into noisettes approx 60 gm each. Trimk 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 jus 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 jus. Garnish with the julienne of vegs and serve.
 
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