Noisettes d’Agneau au Sauce Champignon

These tender succulent noisettes of lamb, still slightly pink on the inside, served with a sauce of mushrooms and marjoram. Serve Noisettes d’Agneau au Sauce Champignon (nwah-zet dah-nyoh oh sohs sham-peen-yon) with sauteed potatoes and steamed, buttered broccoli.

1½ oz. butter

8 oz. mushrooms, wiped clean and sliced

8 lamb noisettes

2 shallots, finely chopped

3 fl. oz. dry white wine

2 teaspoon dried marjoram

10 fl. oz. brown sauce

½ teaspoon salt

½ teaspoon black pepper

A blend of prunes, potatoes and pork, Noisettes de Pore aux Pruneaux is a warming supper dish.

In a large frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the mushrooms and cook them, stirring occasionally, for 3 to 4 minutes or until they are soft. Using a slotted spoon, transfer the mushrooms to a dish and keep warm.

Add the noisettes to the pan and fry them for 4 to 6 minutes on each side, or until the lamb is tender but still slightly pink inside.

With a slotted spoon, transfer the noisettes to a warmed serving dish. Remove the string and keep hot.

Add the shallots to the butter in the pan and fry, stirring occasionally, for 3 to 5 minutes, or until they are soft and translucent but not brown. Increase the heat to moderately high. Add the wine and marjoram and bring the mixture to the boil. Boil until the wine has almost evaporated. Reduce the heat to moderate and add the brown sauce, salt, pepper and mushrooms. Cook, stirring occasionally, for 5 to 8 minutes or until the sauce is hot. Taste the sauce and add more salt and pepper if necessary.

Remove the pan from the heat and stir in the remaining butter, a little at a time. Transfer the sauce to a warmed sauceboat and serve immediately, with the noisettes.