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Lamb with Bay et Lemon

ingredients

4 lamb chops
1 tbsp oil 15 g (1/2 oz)
1 tbsp butter
150 ml (1/4 pint) 2/3 cup white wine
150 ml (1/4 pint) 2/3 cup lamb or vegetable stock
2 bay leaves
pared rind of 1 lemon
salt and pepper

method

1. Using a sharp knife, carefully remove the bone from each lamb chop, keeping the meat intact. Alternatively, ask the butcher to prepare the lamb noisettes for you.

2. Shape the meat into rounds and secure with a length of string.

3. In a large frying pan (skillet), heat together the oil and butter until the mixture starts to froth.

4. Add the lamb noisettes to the frying pan (skillet) and cook for 2 - 3 minutes on each side or until browned all over.

5. Remove the frying pan (skillet) from the heat, drain off all of the excess fat and discard.

6. Return the frying pan (skillet) to the heat. Add the wine, stock, bay leaves and lemon rind to the frying pan (skillet) and cook for 20-25 minutes or until the lamb is tender. Season the lamb noisettes and sauce to taste with a little salt and pepper.

7. Transfer to serving plates. Remove the string from each noisette and serve with the sauce.

Your local butcher will offer you good advice on how to prepare the lamb noisettes, if you are wary of preparing them yourself.

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