Noisettes D’Agneau

Recipe by mersaydees
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons oil
  • 1
    quart lamb broth, preferably homemade
  • 2
  • 13
    cup onion, coarsely chopped
  • 13
    cup carrot, coarsely chopped
  • 13
    cup celery, coarsely chopped
  • 1
    tablespoon tomato paste
  • 12
    cup butter, divided (1 stick)
  • 48
    ounces boneless lamb medallions (from small loin chops)
  • 12
  • 1
    tablespoon shallot, minced
  • 12
    cup fresh tarragon leaves
  • 3
    tablespoons goose liver pate, cut into small cubes
  • 12
  • 12
    tablespoons tomatoes, peeled, seeded and chopped (3/4 cup)

DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.