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Lamb Noisettes with Béarnaise
Small butter-fried rounds of lamb leg arranged over warm tarragon Béarnaise.
Method
Steps
Step 1
For the Béarnaise, peel and finely chop the four small shallots and wash and chop the one fresh tarragon branch. Freshly crush whole white peppercorns and measure one teaspoon freshly crushed white pepper for the sauce. Put these in a small saucepan with the two tablespoons white-wine vinegar and reduce gently by half. Press through clean food-safe cloth into a second small saucepan.
Step 2
Gently melt the two and a half ounces butter without browning and keep hot. Add the two commercially pasteurized egg-yolk equivalents to the warm strained reduction and whisk briskly over very gentle heat for about four minutes without boiling. Gradually whisk in the hot melted butter, mixing continuously over gentle heat. Add the one saltspoon salt and half a saltspoon cayenne, mix for a minute, then stir in the half teaspoon freshly chopped parsley. Keep briefly warm without boiling and serve promptly; avoid a prolonged lukewarm hold.
Step 3
Have a butcher cut six small boneless round pieces from a tender lamb leg, three ounces each. Trim and gently flatten them. Season all over with the separate one teaspoon salt and remaining half teaspoon freshly crushed white pepper. Heat the remaining half ounce butter in a dark frying pan until light brown.
Step 4
Add the lamb rounds side by side and cook for about four minutes on each side, continuing until each thickest centre reaches at least 145°F. Transfer to a clean warm plate and rest for three minutes.
Step 5
Spread the complete freshly prepared warm Béarnaise on a hot dish, arrange the rested lamb rounds in a crown over it and serve promptly.
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