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Noisettes of Lamb Topped with
Mushrooms and Parmesan
Ingredients (Serves:
3)
1 Lamb saddle
9 oz White Toque Forest Mushrooms
6 oz White Toque Haricots Verts
3 oz White Toque Yellow Wax Beans
4.5 oz White Toque Parisian Carrots
2 pc Shallots
2 oz Cooked Ham
50 ml Heavy Cream
Parmesan Cheese graded
1 oz Butter
Olive Oil
Cognac Thyme
Salt & Pepper
Method |
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- Sauté the mushrooms directly from frozen stage until the water
reduces. Chop them finely.
- Sauté 1 shallot and the ham thinly diced, add the mushrooms.
Flambé with cognac and add cream, salt and pepper. Cook slowly for few
minutes.
- Boned the lamb saddle. Sauté the filet in a frying pan on each
side.
- Cut 8 noisettes on each filet and put them on a frying pan.
- Top
them with the mushroom stuffing and sprinkled with parmesan cheese.
- Cook the vegetables in boiling water.
- In a frying pan, sauté the
remaining shallots with butter and add the drained vegetables.
- Just before serving, put the lamb under a salamander until
brown.
- Display the noisettes around the plate and the vegetables in the
middle.
Sauce: Lime juice and fresh thyme. |
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