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May 2018

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Noisettes D'Agneau Recipe

Noisettes D'Agneau recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Noisettes D'Agneau recipe  PDF


2 ea Lamb, racks
1 md Onion, chopped
1 md Carrot, chopped
2 tb Parsley
2 md Garlic, cloves, chopped
2 ea Rosemary, sprigs OR
1/2 ts Rosemary, dry
1/4 c Wine, white
1/2 c Oil, olive
Pepper LAMB STOCK Bones, lamb 3 tb Oil, olive
1 md Carrot, chopped
2 md Shallots, minced
1 ea Celery, stalk, chopped
1 tb Parsley, minced
4 md Tomatoes, peeled, seeded
chopped 1/2 c Wine, white
1/2 c Stock, veal
ASSEMBLY 12 ea Lamb, medallions, cut
from marinated meat Marinade SAUTEED GARLIC 20 ea Garlic, cloves
Water, boiling, salted 2 tb Butter
Lamb: Bone lamb, reserving bones. Put the meat into a bowl with the remaining ingredients and marinate for several hours. Stock: Brown the lamb bones in the oil and add the rest of the ingredients. Bring to a boil and reduce the heat to simmer for 30 minutes. Assembly: Strain the marinade into a skillet and reduce slightly. Add the medallions and cook to medium rare, about 10 minutes. Strain the stock from above into the pan and cook until thick. Strain and serve over the medallions with sauteed garlic. Sauteed Garlic: Split the cloves and remove the germ which runs down the center. Blanch in salted water for 3 minutes and drain. Brown in butter and serve over lamb medallions. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

Noisettes D'Agneau recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
628 people have voted
Last Reviewed on 2018-05-22



Tuesday, May 22 2018 Download & Print Noisettes D'Agneau recipe  PDF   Lamb recipes RSS   New

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