Noisettes of Lamb with Yogurt
- Total Time
- 20 minutes, plus 1-2 days' marination
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Ingredients
- 1large onion
- 2cloves garlic
- 2tablespoon olive oil
- water
- 16noisettes of lamb (boned and trimmed rib or loin chops cut 1- to 1½ inches thick)
- 4tablespoons olive oil
- ½cup lamb or veal stock
- 1cup chopped chives
- 4medium cucumbers, peeled and cut into very fine matchsticks
- ¾cup plain, unflavored yogurt
- 12fresh mint leaves, chopped or 1 tablespoon dried
- Salt and freshly ground black pepper to taste
Marinade
Nutritional analysis per serving (8 servings)
741 calories; 62 grams fat; 18 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 36 grams protein; 993 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Marinade
- Step 1
Puree onion and garlic in food processor or blender. Strain and discard solids. Mix liquid with olive oil and enough water to make 1 cup marinade.
- Step 2
Place noisettes in marinade 24 to 48 hours, turning occasionally.
- Step 3
Heat oil over medium heat until slightly glazed. Saute noisettes until rare, 2 to 3 minutes. Remove from pan and keep warm.
- Step 4
Pour off excess oil. Add stock to pan to deglaze. Stir in ½ cup chives to make sauce.
- Step 5
Place cucumbers in boiling water and cook one to two minutes, until they are al dente. Drain and keep warm.
- Step 6
Heat yogurt slowly; do not allow to simmer or it will curdle.
- Step 7
On individual plates make a circle of about 1½ tablespoons yogurt. Sprinkle with mint. Place two noisettes in center. Pour sauce (about 1 tablespoon) in a circle on top of noisettes. Make border with cucumbers. Sprinkle remainder of chives over lamb. Season with salt and pepper.
Private Notes