Preparation:
Trim lamb fillets, cut into noisettes approx 60 gm each.
Trimk and cook off the artichoke hearts. Refresh and
refrigerate. Clean and prepare vegetables into julienne.
Sweat in butter until al dente. Add tarragon to lamb jus
and reduce by half. Correct seasoning. Cook off the
noisettes in butter and oil until pink. Put the
noisettes on top of the artichoke hearts. Place on the
plate that has been masked with the lamb jus. Garnish
with the julienne of vegs and serve. |
