---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NOISETTES OF LAMB ON ARTICHOKES SERVED WITH TARRAGON JUS
  Categories: Main dish, Meats
       Yield: 4 servings
  
       4    Lamb fillets
       8    Artichokes small
       2    Carrots
       2    Parsnips
       2    Leeks
       1    Tarragon sprig
     100 g  Butter
     150 ml Olive oil
       1 l  Lamb jus
            Salt and pepper to taste
  
   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.
  
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