Noisettes of Lamb topped with Mushrooms and Parmesan

Noisettes of Lamb topped with Mushrooms and Parmesan

9 oz Forest Mushroom Mix

6 oz X-Fine Green Beans

3 oz Yellow Wax Beans X-Fine

4.5 oz Parisian Carrots

2 oz Shallots

1 Lamb saddle

Parmesan Cheese Graded

2 oz Cooked Ham

50 ml Heavy Cream

1 oz Butter

Olive Oil



Salt & Pepper

  • 1. Sauté the mushrooms directly from frozen stage until the water reduces. Chop them finely.
  • 2. 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.
  • 3. Boned the lamb saddle. Sauté the filet in a frying pan on each side.
  • 4. Cut 8 noisettes on each filet and put them on a frying pan.
  • 5. Top them with the mushroom stuffing and sprinkle with parmesan cheese.
  • 6. Cook the vegetables in boiling water.
  • 7. In a frying pan, sauté the remaining shallots with butter and add the drained vegetables.
  • 8. Just before serving, put the lamb under a salamander until brown.
  • 9. Display the noisettes around the plate and the vegetables in the middle.
  • 10. Sauce: Lime juice and fresh thyme.
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