Noisettes D’Agneau

Ingredients

  • 3 tablespoons oil
  • 2 lbs lamb bones
  • 1 quart lamb broth, preferably homemade
  • 2 fresh tomatoes, cored
  • 1/3 cup onion, coarsely chopped
  • 1/3 cup carrot, coarsely chopped
  • 1/3 cup celery, coarsely chopped
  • + 9 more ingredients
    • 1 tablespoon tomato paste
    • ½ cup butter, divided (1 stick)
    • 48 ounces boneless lamb medallions (from small loin chops)
    • ½ cup dry white wine
    • 1 tablespoon shallot, minced
    • ½ cup fresh tarragon leaves
    • 3 tablespoons goose liver pate, cut into small cubes
    • 12 artichoke hearts, cooked
    • 12 tablespoons tomatoes, peeled, seeded and chopped (¾ cup)

1 Heat oil in Dutch oven over medium-high heat. Toss in lamb bones and brown on all sides, about 5 minutes per side. Stir in broth, cored tomatoes, onion, carrot, celery and tomato paste and boil until sauce is reduced to 3 cups, about 20 minutes. Strain liquid and reserve. 2 In large skillet ov...

View full recipe at SpringPad

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