Recipe: Lamb Noisettes in Tarragon Cream

Name: Lamb Noisettes in Tarragon Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 noisettes d'agneau de belle origine de 90-100 g taillées dans le filet; 3 patates douces moyennes; 100 g de cacahuètes concassées et torréfiées sans gras à la poêle, puis versées sur du papier absorbant; Sauce estragon1 petite botte d'estragon, les feuilles retirées, puis lavées et séchées; 2 échalotes épluchées et ciselées finement; 20 grains de poivre blanc écrasés avec le « cul » d'une casserole (mignonnette); 8 cl de vinaigre de cidre; 6 cl de vin blanc sec; 10 cl de fond de veau préparé; 10 cl de crème liquide (30 %); Une noisette de beurre; Sel fin; 1 cuiller à café rase de curcuma en poudre (Madagascar si vous trouvez); Beurre fin; Sel, poivre du moulin et râpure de muscade

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

Crushed sweet potatoes with turmeric, crushed and roasted peanuts. Paschal lamb began to be sacrificed each year by the Hebrews in memory of the flight from Egypt and their crossing of the Red Sea, then following the Christians who blessed this lamb on Easter Sunday, thus referring to Jesus Christ. All the kings of France followed this tradition of serving a roast lamb until Louis XV. The best season to enjoy lamb is from Spring until the beginning of summer, when the animals are between 5 and 7 months old.

Ingredients for 4 servings

8 lamb noisettes from a fine source, 90-100 g each, cut from the tenderloin
3 medium sweet potatoes
100 g of peanuts, crushed and roasted without fat in a pan, then placed on paper towels

Tarragon sauce

1 small bunch of tarragon, leaves removed, then washed and dried
2 shallots, peeled and finely sliced
20 white peppercorns crushed with the bottom of a saucepan (peppercorn mixture)
8 cl of cider vinegar
6 cl of dry white wine
10 cl of prepared veal stock
10 cl of heavy cream (30 %)
A knob of butter
Fine salt
1 teaspoon of turmeric powder (Madagascar if you can find it)
Fine butter
Salt, freshly ground pepper and grated nutmeg

Step-by-step directions

1 Make two preparations that will cook together.

a) In a saucepan, put your sweet potatoes cut into large cubes, cover them with water, salt, then add your teaspoon of turmeric.

b) In another saucepan, gently melt your shallots with your peppercorn mixture. After 3 minutes, pour in your vinegar, white wine and tarragon leaves. Let reduce until only a teaspoon of liquid remains. Then add the cream, reduce by half, then pour in your veal stock and let cook gently for 5 minutes. Blend your sauce, add a small knob of butter (mount it), and keep it warm.

2 Test your sweet potatoes with a knife, then drain them. In a bowl, mash them with a fork, add salt, nutmeg, half the peanuts and a good knob of butter. Keep warm.

3 In a pan, heat a little butter and oil. When it is very hot, place your lamb noisettes in it, they should be well seared. Salt and pepper, then cook them 1 minute on each side. Remove from heat and cover.

4 Now it's time to serve. Ten minutes have passed since finishing this recipe.

On 4 hot plates, fill 4 ring molds with your sweet potato purée, then cover them with the rest of your peanuts. Remove the lamb noisettes from your pan and arrange them facing your small garnish. Unmold them, then coat with a spoon of hot tarragon sauce and serve the rest in a sauceboat.

* You can also, as with Béarnaise, strain this sauce through a fine sieve, but personally I prefer to find small elements of texture on the palate.

* 1 minute of cooking on each side? That is quite short, you might say, except that when you put your pan lid on, the meat will continue to cook a little, but above all it will rest, thus offering itself enhanced tenderness.