Recipe - Noisettes Of Lamb With Sauce Pernod

2 Lamb loins One half pound each
Salt and pepper
2 ounce Spinach; fresh
3 ounce Butter

SAUCE
2 ounce Pernod
8 ounce Beef broth
One half cup Unsalted butter; softened

Butterfly loins and pound each, flattening to a halfinch thickness. Place
the loins side to side, overlapping one inch. Pound the overlapping seam to
make one piece. Season with salt and pepper.

Spread spinach leaves over the entire surface of the meat. Roll loin
tightly and refrigerate one hour. Cut roll into eight even slices. Use
toothpicks to secure slices.

Heat a large skillet over medium heat and add butter. Saute noisettes,
about one minute each side. Remove from skillet and keep warm. Deglaze the
skillet with Pernod, add broth, and simmer five minutes. Remove from heat
and gradually stir in butter. Continue stirring until butter is well
blended.

Lace sauce over noisettes on warm serving plates, or spoon sauce onto
plates and top with noisettes.

Serve immediately.

Recipe by: Delicious Decisions/tpogue@idsonline.com

Posted to MCRecipe Digest by Terry Pogue tpogue@idsonline.com on Apr 8,
1998