Lamb Noisette, Buttered Vegetables, Parsnip Puree, Red Wine Jus
Ingredients
- Lamb Loins - 12 oz
- Salt and pepper
- Butter
- Buttered Vegetables
- Carrots - 3 oz, cut into medium dice or coins
- Baby Turnip - 3 oz, peeled and halved
- Spring Peas - 2 oz
- Brussels Sprouts - 3 oz, cleaned and halved
- Parsnip Puree
- Parsnips - 2, small
- Garlic - 2 cloves
- Sweet Onion - 2 oz, julienne
- Heavy Cream - 1 cup
- Butter - 3 oz, soften
- Chicken Stock - 4 cups
- Marsala Wine - 4 oz
- Salt and pepper
Instructions
Method for Lamb:
Clean and portion lamb loin into 6 oz portions, season with S&P and sauté in hot pan, finish with butter and allow to rest
Buttered Vegetables
Blanch carrots, Brussels sprouts, turnips & peas; shock when tender. Heat butter, add vegetables, season with salt & pepper
Parsnip Puree
Saute onions, parsnip & garlic in sauce pot, caramelize for 3-4 minutes, deglaze with wine. Add stock, cover and cook until tender. Strain and puree adding cream & butter, season with salt & pepper.
Red Wine Jus
Heat oil, add shallot, garlic & thyme. Caramelize, deglaze with wine, and reduce by half. Add demi and reduce by half, season with salt & pepper, strain and finish with butter.
