Noisettes D’agneau

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons oil
• 2 lbs lamb bones
• 1 quart lamb broth, preferably homemade
• 2 fresh tomatoes, cored
• 1/3 cup onion, coarsely chopped
• 1/3 cup carrot, coarsely chopped
• 1/3 cup celery, coarsely chopped
• 1 tablespoon tomato paste
• 1/2 cup butter, divided (1 stick)
• 48 ounces boneless lamb medallions (from small loin chops)
• 1/2 cup dry wine
• 1 tablespoon shallot, minced
• 1/2 cup fresh tarragon leaves
• 3 tablespoons goose liver pate, cut into small cubes
• 12 artichoke hearts, cooked
• 12 tablespoons tomatoes, peeled, seeded and chopped (3/4 cup)

Recipe

• 1 heat oil in dutch oven over medium-high heat. toss in lamb bones and brown on all sides, about 5 minutes per side. stir in broth, cored tomatoes, onion, carrot, celery and tomato paste and boil until sauce is reduced to 3 cups, about 20 minutes. strain liquid and reserve.
• 2 in large skillet over medium-high heat, melt ¼ cup butter. add lamb medallions, in batches if necessary, and sauté until medium-rare, about 7 to 8 minutes per side. transfer lamb to platter and keep warm.
• 3 add wine and shallot to skillet and bring to boil, scraping up any browned bits. stir in reduced lamb liquid and tarragon and boil 15 minutes. swirl in remaining ¼ cup butter and pate; remove sauce from heat.
• 4 if necessary, plunge artichoke hearts into boiling water to reheat; drain and pat dry. arrange on heated platter. spoon 1 tablespoon chopped tomato over each artichoke heart. top each with 1 lamb medallion. spoon some of the sauce over. serve immediately, offering remaining sauce separately.