Noisettes D’Agneau

Submitted by mersaydees

"From November 1982 issue of Bon Appetit magazine, the R.S.V.P. section. Mrs. M.G. Bailey of San Francisco, California implores, “I was recently treated to a delightful meal at the Carnelian Room on the 52nd floor of the Bank of America Center in San Francisco. The main course, Noisettes d’Agneau, consisted of lamb medallions presented on artichoke hearts and napped with a fantastic tarragon-scented sauce. I have several French cookbooks but cannot find this recipe in any; can you help?” The RSVP editor responds, “This would make an impressive and elegant dinner party entrée. At the Carnelian Room the dish is accompanied by potatoes, and asparagus with rich and creamy hollandaise sauce.”"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 6

ingredients

• 3 tablespoons oil
• 2 lbs lamb bones
• 1 quart lamb broth, preferably homemade
• 2 fresh tomatoes, cored
• 1⁄3 cup onion, coarsely chopped
• 1⁄3 cup carrot, coarsely chopped
• 1⁄3 cup celery, coarsely chopped
• 1 tablespoon tomato paste
• 1⁄2 cup butter, divided (1 stick)
• 48 ounces boneless lamb medallions (from small loin chops)
• 1⁄2 cup dry white wine
• 1 tablespoon shallot, minced
• 1⁄2 cup fresh tarragon leaves
• 3 tablespoons goose liver pate, cut into small cubes
• 12 artichoke hearts, cooked
• 12 tablespoons tomatoes, peeled, seeded and chopped (3/4 cup)

directions

1. Heat oil in Dutch oven over medium-high heat. Toss in lamb bones and brown on all sides, about 5 minutes per side. Stir in broth, cored tomatoes, onion, carrot, celery and tomato paste and boil until sauce is reduced to 3 cups, about 20 minutes. Strain liquid and reserve.
2. In large skillet over medium-high heat, melt ¼ cup butter. Add lamb medallions, in batches if necessary, and sauté until medium-rare, about 7 to 8 minutes per side. Transfer lamb to platter and keep warm.
3. Add wine and shallot to skillet and bring to boil, scraping up any browned bits. Stir in reduced lamb liquid and tarragon and boil 15 minutes. Swirl in remaining ¼ cup butter and pate; remove sauce from heat.
4. If necessary, plunge artichoke hearts into boiling water to reheat; drain and pat dry. Arrange on heated platter. Spoon 1 tablespoon chopped tomato over each artichoke heart. Top each with 1 lamb medallion. Spoon some of the sauce over. Serve immediately, offering remaining sauce separately.