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Noisettes Of Lamb With Truffle & Lyonnaise Recipe


Noisettes Of Lamb With Truffle & Lyonnaise Recipe

Ingredients:

3 pcs noisettes (3 cm thick)
20 grams of truffle
3 parsley sprigs
100 grams of new
1 eggyolk
20 grams of onion; finely-sliced rings
Oil
1 Tbsp of veal-glaze
15 grams of unsalted butter
Pepper
Salt

Instructions:

Have parsley & truffles chopped finely. Reserve 1/4 of truffle then combine the other 3/4 w/ parsley, With your mandoline, you slice into 2-mm thick.
You separate slices of onions into thin rings. You put eggyolk into small bowl then combine w/ 1 tsp water.

Have each noisettes seasoned & brushed w/ eggyolk. Roll into parsley-truffle mix, press well for mixture to stick. You heat small oil in stick-free fry pan. You add your noisettes. Cook them for about 3 mins, turn twice then add butter. Take pan away direct heat & allow to draw for bout 2 mins. Transfer noisettes into heated platters. Reserve pan w/ juices.

Cook lyonnaise in fry pan w/ heated oil. Turn occasionally and cook them for five minutes. Add onion-rings midway of cooking. For your sauce: Add remaining truffle & scant glaze into pan juices. Lightly boil then season w/ pepper & salt. Arrange at center of hot plate then place noisettes above. Pour sauce around.

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