Recipe: Lamb Noisettes in Tarragon Cream

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.