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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: Southern & Soul
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 2845
% Daily Value**
Total Fat 211g
324%
Saturated Fat 93g
143%
Unsaturated Fat 14g
Cholesterol 838mg
279%
Sodium 731mg
30%
Total Carbohydrate 12g
4%
Dietary Fiber 2g
6%
Sugars 5g
Protein 211g
Vitamin A  55%Vitamin C  61%
Calcium  20%Iron  94%
Potassium  88%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Noisettes D'agneau

Recipe Tags: Meat Recipes

Date Added: May 04, 2012
This is a good recipe and very interesting item. This is a fairly simple recipe and is great if you happen to have some leftover shrimp from a party or plan on buying some, anyway.

Ingredients:

2 Tablespoons Butter
2 Tablespoons Parsley minced
1 Carrot chopped
1 Onion chopped
1/2 Cup Vegetable Oil
2 Shallots minced
1/4 Cup White Wine white
1 Tablespoon Parsley minced
2 Lamb racks
2 Garlic cloves, chopped
2 Rosemary sprigs OR
1/2 Teaspoon Rosemary dry
1 Celery stalk, chopped
4 Tomatoes peeled, seeded
1/2 Cup Stock veal
12 Lamb medallions, cut
20 Garlic cloves
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Directions:

1. Lamb: Bone lamb, reserving bones.

2. Put the meat into a bowl with the remaining ingredients and marinate for several hours.

3. Stock: Brown the lamb bones in the oil and add the rest of the ingredients.

4. Bring to a boil and reduce the heat to simmer for 30 minutes.

5. Assembly: Strain the marinade into a skillet and reduce slightly.

6. Add the medallions and cook to medium rare, about 10 minutes.

7. Strain the stock from above into the pan and cook until thick.

8.
Strain and serve over the medallions with sauteed garlic.

9.
Sauteed Garlic: Split the cloves and remove the germ which runs down the center.

10.
Blanch in salted water for 3 minutes and drain.

11.
Brown in butter and serve over lamb medallions.

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Dietary Notes:
This recipe is high in Vitamin A with 55% of your daily recommended intake per serving. This recipe is high in Vitamin C with 61% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Tomato, Sulfites, Garlic, Alcohol, Celery, Beef, Rosemary, Onion allergies.
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