Noisettes D'Agneau
2 ea Lamb, racks 1 md Onion, chopped 1 md Carrot, chopped 2 tb Parsley 2 md Garlic, cloves, chopped 2 ea Rosemary, sprigs OR 1/2 ts Rosemary, dry 1/4 c Wine, white 1/2 c Oil, olive...
Ingredients
- 2ea lamb, racks
- 1md onion, chopped
- 1md carrot, chopped
- 2tb parsley
- 2md garlic, cloves, chopped
- 2ea rosemary, sprigs or
- 1/2ts rosemary, dry
- 1/4c wine, white
Directions
- 1
2 ea Lamb, racks 1 md Onion, chopped 1 md Carrot, chopped 2 tb Parsley 2 md Garlic, cloves, chopped 2 ea Rosemary, sprigs OR 1/2 ts Rosemary
- 2
Put the meat into a bowl with the remaining ingredients and marinate for several hours
- 3
Stock: ====== Brown the lamb bones in the oil and add the rest of the ingredients
- 4
Bring to a boil and reduce the heat to simmer for 30 minutes
- 5
Assembly: ========= Strain the marinade into a skillet and reduce slightly
- 6
Add the medallions and cook to medium rare, about 10 minutes
- 7
Strain the stock from above into the pan and cook until thick
- 8
Strain and serve over the medallions with sauteed garlic