Noisettes Of Lamb with Truffle and Lyonnaise Potatoes
3 Noisettes; each 3 cm - (1 3/8 in) thick, taken - from a filleted saddle - of lamb 3 Sprigs of parsley 20 g Truffle; 3/4 oz 100 g New Potatoes; 3 1/2 oz 20 g Onions;finely sliced ...
Ingredients
- 3noisettes; each 3 cm
- 20g truffle; 3/4 oz
- 100g new potatoes; 3 1/2 oz
- 20g onions;finely sliced rings
- 1x egg yolk
- 1tb veal glaze
Directions
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3 Noisettes
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each 3 cm - (1 3/8 in) thick, taken - from a filleted saddle - of lamb 3 Sprigs of parsley 20 g Truffle
- 3
3/4 oz 100 g New Potatoes
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3 1/2 oz 20 g Onions;finely sliced rings 1 x Egg yolk Oil 15 g Butter
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unsalted 1 tb Veal glaze Salt Pepper Note - This recipe, which takes no time at all to cook, can be adapted for more than one person by an a
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Take care, too, to use frying pans that are large enough to allow plenty of room for tossing and turning the noisettes and the Lyonnaise pot
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You could substitute mushroom for truffle but, as Fredy Girardet would say, it won't be the same
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Preparation Chop the parsley very finely