Noisettes d’Agneau à l’Estragon

Preparation info

  • Difficulty


Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About


Prepare filleted noisettes of lamb about an inch thick. Salt and pepper both sides and cook in a pan with very hot ground-nut oil to which a lump of butter has been added. The lamb should be pink inside. Take it out of the pan, set aside and keep warm.

Drain off the oil and melt some more butter in the pan; pour in a little madeira. Add roughly chopped fresh tarragon and a little crème fraîche. Reduce the sauce slightly and pour it over the meat through a fine sieve.

Serve with buttered noodles, cooked al dente.