Serves: 4
Total Calories: 100
Duxelles:
In food processor fitted with a stainless-steel blade, finely chop mushrooms and shallots. Transfer to a medium saucepan. Add wine, salt and pepper, bring to a boil, and reduce until liquid has almost evaporated. Set aside.
Lamb:
Preheat oven to 375°. Sprinkle lamb with salt and pepper. Coat a sauté pan with clarified butter and when pan is very hot, sear lamb on all sides. It should be well browned.
Slice lamb into 16 equal slices, or noisettes. Place in one layer on a cookie pan and mound Duxelles onto each slice. Cook in oven for 5 minutes, or until meat is medium-rare.
Preheat broiler. Top each noisette with mousseline sauce and place pan 2 inches under broiler. Broil until mousseline is nicely browned. Divide noisettes among 4 warm dinner plates and serve.
*Mousseline sauce is simply hollandaise that has been lightened and enriched by the addition of whipped cream.
This Lamb Noisettes Janos recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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