Duncan Holmes' Lamb Noisettes
I once did these on a TV show, and earned myself a food processor. Sadly it failed to function after its first, or second, use. These will go well with some fresh, colourful steamed vegetables or a salad of seasonal leaves. Mint sauce if you wish, and something light and cold from your cellar. ~ Duncan
1 Baker or Russet Potato
2 cloves garlic, finely minced
1 tablespoon rosemary, chopped (save tips for garnish)
1 tablespoon minced shallots
Salt and pepper
10 oz. boneless, skinless rack of lamb (loin)
1 egg white, lightly beaten
Squeeze a little lemon juice into a bowl of cold water. Peel and grate the potato and place in water. Prepare garlic, rosemary and shallots.
Trim meat of all silverskin and fat. Cut into six noisettes (medallions). Season with salt and pepper. In a heavy pan on medium high, sauté lamb for 30 to 40 seconds each side.
Just before cooking time, drain potatoes and squeeze dry. Mix in the garlic, shallots, rosemary, and salt and pepper to taste.
Dip the noisettes into the slightly beaten egg white. Coat the lamb with the potato mixture, mostly on the bottom.
Heat a generous amount of clarified butter in your heavy pan. Carefully lift the potato-covered pieces of lamb into the hot pan. Sauté until potatoes are golden brown. Remove from pan and drain on paper towels. Serve immediately.
Duncan Holmes is a gentleman gardener who writes about many things, including food.