Noisettes of lamb with sauce pernod

Yield: 4 Servings

Measure Ingredient
2 \N Lamb loins 1/2 pound each
\N \N Salt and pepper
2 ounces Spinach; fresh
3 ounces Butter
2 ounces Pernod
8 ounces Beef broth
½ cup 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.

Recipe by: Delicious Decisions/tpogue@...

Posted to MC-Recipe Digest by Terry Pogue <tpogue@...> on Apr 8, 1998

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