*  Exported from  MasterCook  *
                             NOISETTES D'AGNEAU
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Lamb                             Main dish
                 Masterchefs                      Norleans
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Lamb, racks
    1       md           Onion, chopped
    1       md           Carrot, chopped
    2       tb           Parsley
    2       md           Garlic, cloves, chopped
    2       ea           Rosemary, sprigs OR
      1/2   ts           Rosemary, dry
      1/4   c            Wine, white
      1/2   c            Oil, olive
                         -----LAMB STOCK-----
                         Bones, lamb
    3       tb           Oil, olive
    1       md           Carrot, chopped
    2       md           Shallots, minced
    1       ea           Celery, stalk, chopped
    1       tb           Parsley, minced
    4       md           Tomatoes, peeled, seeded
                         -- chopped
      1/2   c            Wine, white
      1/2   c            Stock, veal
   12       ea           Lamb, medallions, cut
                         -- from marinated meat
                         -----SAUTEED GARLIC-----
   20       ea           Garlic, cloves
                         Water, boiling, salted
    2       tb           Butter
        Bone lamb, reserving bones.  Put the meat into a
   bowl with the remaining ingredients and marinate for
   several hours.
        Brown the lamb bones in the oil and add the rest
   of the ingredients.  Bring to a boil and reduce the
   heat to simmer for 30 minutes.
        Strain the marinade into a skillet and reduce
   slightly.  Add the medallions and cook to medium rare,
   about 10 minutes.
        Strain the stock from above into the pan and cook
   until thick.
        Strain and serve over the medallions with sauteed
   Sauteed Garlic:
        Split the cloves and remove the germ which runs
   down the center.
        Blanch in salted water for 3 minutes and drain.
        Brown in butter and serve over lamb medallions.
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Chris Kerageorgiou, La Provence
   Restaurant, New Orleans
                    - - - - - - - - - - - - - - - - - -