Lamb Noisettes

with Truffle and Lyonnaise Potatoes
Yield: 1 servings

3 noisettes; each 3 cm (1 3/8 in) thick, taken from a filleted saddle of lamb
3 sprigs parsley
20 g truffle; 3/4 oz
100 g new potatoes; 3 1/2 oz
20 g onions; finely sliced rings
1 egg yolk
oil
15 g butter; unsalted
1 tb veal glaze
salt
pepper

This recipe, which takes no time at all to cook, can be adapted
for more than one person by an appropriate increase of all the
ingredients except the egg yolk, which will glaze enough noisettes
for six. Take care, too, to use frying pans that are large enough
to allow plenty of room for tossing and turning the noisettes and
the Lyonnaise potatoes.

Chop the parsley very finely; you will need 2 tablespoons full pro
serving.

Chop the truffle finely. Set a quarter of it aside for the sauce
and mix the rest with the parsley.

Using a mandoline, slice the potatoes 2mm (1/16 in) thick. Separate
the onion slices into rings.

Put the egg yolk into a little bowl. It is to be used as if for
pastry glaze, so mix it with 1 teaspoon of water.

Season the noisettes. Brush each one with the egg yolk. then roll
them in the parsley-and-truffle mixture, pressing well to make it
stick.

Heat a little oil in a non-stick frying pan. Add the noisettes.
Let them cook for 3 minutes, turning them once or twice, Add the
butter and take the pan off the heat for 2 minutes to let it 'draw',
then put the noisettes on to a heated plate. Set the pan and its
juices aside.

Cook the Lyonnaise potatoes at the same time as you cook the meat.
Cook them in a large frying pan, in very hot oil, for 5 minutes in
all, turning them often. Add the onion rings half-way through
cooking.

To make the sauce, add the rest of the truffle and a scant
tablespoonful of the veal glaze to the juices in the pan in which
you cooked the meat. Let the mixture bubble up once. Season with
salt and pepper.

Arrange the potatoes in the centre of a heated plate. Put the
noisettes on top and pour the sauce all round.