20 x 75 g noisettes of lamb
100 g butter
20 croutons
400 ml jus lie
seasoning
300 g French beans
40 Chⴥau Potatoes garnish
10 small tomatoes
100 ml white wine
100 g butter
20 croutons
400 ml jus lie
seasoning
300 g French beans
40 Chⴥau Potatoes garnish
10 small tomatoes
100 ml white wine
method
1. Heat the butter in a plat a sauter, season the noisettes and shallow fry on both sides until coloured and cooked, time 7 minutes.
2. Arrange each noisette on a heart-shaped crouton on a serving dish.
3. Arrange 10 small bundles of French beans and 10 of the Chateau Potatoes together with the skinned and cooked tomatoes around the dish; keep it warm.
4. Discard the fat from the saute pan, swill with the wine and reduce by half, add the jus lie, boil and strain.
5. Mask the noisettes with a little of the sauce and serve the rest in a sauce boat.
2. Arrange each noisette on a heart-shaped crouton on a serving dish.
3. Arrange 10 small bundles of French beans and 10 of the Chateau Potatoes together with the skinned and cooked tomatoes around the dish; keep it warm.
4. Discard the fat from the saute pan, swill with the wine and reduce by half, add the jus lie, boil and strain.
5. Mask the noisettes with a little of the sauce and serve the rest in a sauce boat.
serving amount
serves 10
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