Noisettes D’Agneau
- 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
- 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.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana