Recipe - Noisettes Dagneau

2 Lamb, racks
1 md Onion, chopped
1 md Carrot, chopped
2 tablespoon Parsley
2 md Garlic, cloves, chopped
2 Rosemary, sprigs OR
One half teaspoon Rosemary, dry
One fourth cup Wine, white
One half cup Oil, olive
Pepper

LAMB STOCK
Bones, lamb
3 tablespoon Oil, olive
1 md Carrot, chopped
2 md Shallots, minced
1 Celery, stalk, chopped
1 tablespoon Parsley, minced
4 md Tomatoes, peeled, seeded
chopped
One half cup Wine, white
One half cup Stock, veal

ASSEMBLY
12 Lamb, medallions, cut
from marinated meat
Marinade

SAUTEED GARLIC
20 Garlic, cloves
Water, boiling, salted
2 tablespoon Butter

Lamb: =====

Bone lamb, reserving bones. Put the meat into a bowl with the
remaining ingredients and marinate for several hours.

Stock: ======

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.

Assembly: =========

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 garlic.

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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini