Lamb Noisettes En Papillote
|Lamb noisettes||1 1⁄2 Pound (8 In Number, 3 Ounces Each)|
|Chicken livers||1⁄2 Pound|
|Lean smoked ham||6 Ounce, ham cut into 8 slices each approximately 1/8 inch thick (Unsmoked Ham)|
|Cognac/Brandy / madeira||4 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
Begin by cutting 8 hearts out of cooking parchment paper or tin foil, each heart 10 inches wide by 12 inches high.
Coat one side of each heart with oil.
Do not oil if using foil.
Preheat oven to 400 degrees.
Trim noisettes of any remaining fat and pound to flatten them slightly.
Melt all the butter over medium-high heat in a heavy skillet.
Add lamb, saute approximately 2 minutes on each side, just until browned.
Remove the lamb.
In the same butter, quickly saute the chicken livers for 1 minute or less, until they turn pale brown and firm up slightly.
Chop them coarsely and set aside.