A mouth-watering dish of lamb noisettes served with an aubergine and tomato sauce, Noisettes d’Agneau Arlesienne (nwah-zet dah-nyoh ahr-lay-zee-yen) may be accompanied by buttered new potatoes and French beans.
3 tablespoons vegetable oil
1 large or
2 small aubergines, sliced and degorged
3 onions, sliced and pushed out into rings
1 garlic clove, crushed
1 lb. tomatoes, blanched, peeled and chopped or
14 oz. canned peeled tomatoes
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
1 oz. butter
8 lamb noisettes
1 tablespoon chopped fresh parsley
In a medium-sized saucepan, heat
2 tablespoons of the oil over moderate heat. When the oil is hot, add the aubergine slices, one of the onions and the garlic and fry, stirring occasionally, for
7 minutes, or until the onion is soft and translucent but not brown.
Add the tomatoes and, if they are canned, the can juice, the salt, pepper and bay leaf, and simmer, stirring occasionally, for 30 minutes or until the mixture is thick. Remove and discard the bay leaf. Set aside and keep warm.
In a medium-sized frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the remaining onions and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Remove the pan from the heat and, using a slotted spoon, transfer the onion rings to a plate lined with kitchen paper towels. Set aside and keep hot.
Return the pan to the heat and add the butter. When the foam subsides, add the noisettes and fry them for 4 to 6 minutes on each side or until they are tender but still slightly pink inside.
With a slotted spoon remove the noisettes from the pan and arrange them on a warmed serving dish in a circle. Remove and discard the string. Pour the aubergine and tomato mixture into the centre of the circle. Top the noisettes with the onion rings. Sprinkle with the parsley.