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St. Germain Lamb Noisettes
Pan-fried lamb-leg noisettes served around a mound of split-pea purée, with hot demi-glace poured over the meat.
Method
Steps
Step 1
Have ready enough hot finished Split Pea Purée (1473), made from dried split green peas with the ham bones removed and the mixture pressed through a sieve, to form a raised mound in the centre of the serving dish. Keep it hot for plating.
Step 2
Cut six four-ounce pieces from boneless raw lamb leg and neatly flatten them. Season all around with the one light teaspoon salt and two saltspoons ground black pepper, divided among the six pieces.
Step 3
Measure one gill of finished demi-glace. Loosen this measured portion with a little hot unsalted White Broth made with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and verify at least 165°F before use. Keep this sauce hot and unused demi-glace cold.
Step 4
Heat a wide black frying pan over medium heat and melt the ounce of butter until lightly brown. Place the six noisettes side by side and gently cook for about four minutes on each side, until the thickest centre of each reaches at least 63°C before removal. Transfer to a clean warm dish, rest for at least three minutes and keep hot.
Step 5
Place the hot finished purée in a pyramid-like mound in the centre of a hot serving dish. Arrange the six rested noisettes around it, pour all the loosened measured demi-glace over the meat and serve promptly.
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