Noisettes Of Lamb On Artichokes Served With Tarragon Jus

I love all the passages in the Bible that take the heart of a mother and then use it to explain other biblical relationships. For example, when God wanted to illustrate His tenderness for His people, He said in Isaiah 66, “As one whom his mother comforts, so I will comfort you” (Isa. 66:13). When Paul spoke of his pastor’s heart for the church he said, “But we proved to be gentle among you, as a nursing mother tenderly cares for her own children” (1 Thes. 2:7). When David considered his hope in the Lord he said, “Surely I have composed and quieted my soul; like a weaned child rests against his mother” (Psm. 131:2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb, Meats	4	Servings

INGREDIENTS

4		Lamb fillets
8		Artichokes small
2		Carrots
2		Parsnips
2		Leeks
1		Tarragon sprig
100	g	Butter
150		Olive oil
1		Lamb jus
		Salt and pepper to taste

INSTRUCTIONS

Trim lamb fillets, cut into noisettes approx 60 gm each. Trimk and
cook off the artichoke hearts.  Refresh and refrigerate. Clean and
prepare vegetables into julienne.  Sweat in butter until al dente.  Add
tarragon to lamb jus and reduce by half.  Correct seasoning. Cook  off
the noisettes in butter and oil until pink. Put the noisettes on  top
of the artichoke hearts.  Place on the plate that has been masked  with
the lamb jus. Garnish with the julienne of vegs and serve.

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1204 Calories From Fat: 469 Total Fat: 52.8g Cholesterol: 205.7mg Sodium: 990.2mg Potassium: 4318.8mg Carbohydrates: 129.3g Fiber: 54.3g Sugar: 10.1g Protein: 74.6g