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Noisettes D' Agneau Arlesienne

Southern.Crockpot's picture
Ingredients
  Best end of lamb neck 3⁄4 Gram
  Salt To Taste
  Freshly ground pepper To Taste
  Freshly chopped herbs 1 Tablespoon
  Garlic 2 Clove (10 gm), halved
  Aubergine 1 , cut into 2 inch cubes
  Oil 3 Tablespoon
  Onions 225 Gram, halved and thickly sliced
  Tomatoes 225 Gram, skinned and quartered
  Basil 1 Pinch
  Chopped parsley 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1)Bone the lamb.

MAKING
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.

FINALIZING
14) Sprinkle with parsley and add a pat of butter on the each.

SERVING
15)Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Lamb
Interest: 
Party
Cook Time: 
10 Minutes

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