Noisettes d’agneau au thym, tian provençale

Name: Noisettes d’agneau au thym, tian provençale
Cuisine: French
Ingredients: 1 bouquet garni containing a lot of thyme; 1 bouquet garni containing a lot of thyme; 2 litre veal stock; 1 tbsp tomato purée; Petits tians (see box); Fresh parsley sprigs; 2 tbsp olive oil; Lamb bones, chopped; Salt and freshly ground pepper; 50 g unsalted butter; 150 g mirepoix of onion, carrot and celery; 2 garlic cloves, crushed; 150 g mirepoix of onion, carrot and celery; 150 g mirepoix of onion, carrot and celery; 1 saddle of lamb; 50 ml olive oil; 1 bunch of fresh thyme sprigs; Salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Boneless lamb noisettes, cut from the saddle, are succulent and tender. Here they are scented with thyme and served with individual gratins of courgettes, onions and tomatoes. These take their name from the French word tian, for the earthenware dish in which they were traditionally baked.

Ingredients

1 saddle of lamb
50 ml olive oil
1 bunch of fresh thy

Europe
France
Main course
Provence
Mediterranean
Gluten-free

Method

Bone the saddle of lamb and cut into noisettes (see box); reserve the bones.

Put the noisettes in a dish, pour the oil over them and add the thyme sprigs and pepper. Turn the noisettes to coat with the oil and thyme, cover and leave in a cool place to marinate overnight.

To make the jus, heat the oil in a saucepan and brown the reserv