Noisettes D' Agneau Arlesienne
|Best end of lamb neck||3⁄4 Gram|
|Freshly ground pepper||To Taste|
|Freshly chopped herbs||1 Tablespoon|
|Garlic||2 Clove (10 gm), halved|
|Aubergine||1 , cut into 2 inch cubes|
|Onions||225 Gram, halved and thickly sliced|
|Tomatoes||225 Gram, skinned and quartered|
|Chopped parsley||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
1)Bone the lamb.
2)Dust with herbs and the seasoning and roll up.
3)Tighten and secure the strings at 2 cm intervals.
4)Cut between the strings into noisettes
5)Rub with garlic and keep aside.
6)Sprinkle some salt on the Aubergine cubes and leave aside for 30 minutes
7)Now take a pan and add oil. Quickly rinse the aubergine, drain and dry them.
8)Now add the dried aubergine into the oil, brown them and remove from the pan when done.
9)Now add the onions, crush the garlic cloves, and fry them in the same pan.
10)Put the aubergines,tomatoes and parsley back in the same pan and stir to mix.
11)Season and cover, let them simmer for 10 minutes.
12)Now take another pan, heat butter and saute the lamb noisettes for 5-8 minutes on each side.
13)Remove the string when done, take a plate and arrange neatly.
14) Sprinkle with parsley and add a pat of butter on the each.