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Noisettes of Lamb with Sauce Pernod

2 Lamb loins 1/2 pound each
Salt and pepper
2 oz Spinach; fresh
3 oz Butter


Sauce
2 oz Pernod
8 oz Beef broth
1/2 c Unsalted butter; softened


Butterfly loins and pound each, flattening to a half-inch 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.



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