Noisettes Of Lamb With Truffle & Lyonnaise Recipe

Noisettes Of Lamb With Truffle & Lyonnaise Recipe

Ingredients:

3 pcs of noisettes (3 cm each)
2 Tbsps of fresh parsley; chopped finely
3/4 oz of truffle; chopped finely
3-1/2 oz of potatoes; sliced thinly about 2-mm
20 g of onions; sliced thinly to rings and separate the rings
1 pc of egg yolk (beaten with 1 tsp of water)
Oil (vegetable oil)
15 g of butter (unsalted)
1 Tbsp of veal glaze
Salt & Pepper (to taste)

Instructions:

Combine parsley with 3/4 of truffle; save 1/4 of truffle. Season salt & pepper on noisettes. Gently brush them with beaten yolk and roll onto parsley/truffle mixture; press firmly so they will stick well.

Heat small amount of oil on a nonstick pan. Cook noisettes about three mins; turn once (or twice). Add butter then turn heat off for two mins then transfer noisettes onto a warmed dish. Set pan with juices on the side.

Cook potatoes inside a pan with oil about five mins; turn occasionally. Add the onions halfway through.

For sauce, combine the saved truffle with a tablespoon of glaze onto pan with drippings; boil gently and season salt & pepper.

Arrange potatoes on the middle of warmed dish then place the noisettes above. Drizzle sauce around them.

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