Noisettes D’Agneau Recipe

Name: Noisettes D’Agneau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 2 lbs lamb bones; 1 quart lamb broth, preferably homemade; 2 fresh tomatoes, cored; 1/3 cup onion, coarsely chopped; 1/3 cup carrot, coarsely chopped; 1/3 cup celery, coarsely chopped; 1 tablespoon tomato paste; 1/2 cup butter, divided (1 stick); 48 ounces boneless lamb medallions (from small loin chops); 1/2 cup dry white wine; 1 tablespoon shallot, minced; 1/2 cup fresh tarragon leaves; 3 tablespoons goose liver pate, cut into small cubes; 12 artichoke hearts, cooked; ½ tablespoons tomatoes, peeled, seeded and chopped (3/4 cup)

Servings: persons

3 tablespoons oil
2 lbs lamb bones
1 quart lamb broth, preferably homemade
2 fresh tomatoes, cored
1/3 cup onion, coarsely chopped
1/3 cup carrot, coarsely chopped
1/3 cup celery, coarsely chopped
1 tablespoon tomato paste
1/2 cup butter, divided (1 stick)
48 ounces boneless lamb medallions (from small loin chops)
1/2 cup dry white wine
1 tablespoon shallot, minced
1/2 cup fresh tarragon leaves
3 tablespoons goose liver pate, cut into small cubes
12 artichoke hearts, cooked
½ tablespoons tomatoes, peeled, seeded and chopped (3/4 cup)

1
Heat oil in Dutch oven over medium-high heat. Toss in lamb bones and brown on all sides, about 5 minutes per side. Stir in broth, cored tomatoes, onion, carrot, celery and tomato paste and boil until sauce is reduced to 3 cups, about 20 minutes. Strain liquid and reserve.
2
In large skillet over medium-high heat, melt 1/4 cup butter. Add lamb medallions, in batches if necessary, and saute until medium-rare, about 7 to 8 minutes per side. Transfer lamb to platter and keep warm.
3
Add wine and shallot to skillet and bring to boil, scraping up any browned bits. Stir in reduced lamb liquid and tarragon and boil 15 minutes. Swirl in remaining 1/4 cup butter and pate; remove sauce from heat.
4
If necessary, plunge artichoke hearts into boiling water to reheat; drain and pat dry. Arrange on heated platter. Spoon 1 tablespoon chopped tomato over each artichoke heart. Top each with 1 lamb medallion. Spoon some of the sauce over. Serve immediately, offering remaining sauce separately.

2001

kcal

Calories

153

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons oil, 2 lbs lamb bones, 1 quart lamb broth, preferably homemade, 2 fresh tomatoes, cored, and more.

Yes, Noisettes D’Agneau falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Noisettes D’Agneau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions