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Lamb Noisettes a la Forestiere with Madeira Sauce
Recipe by Marco Pierre White
- Steps
- Ingredients
Steps
- Preheat oven to 250C.
- Place 2 roasting trays in the oven to preheat them empty.
- To break down the lamb saddle, remove skin, fat and meat in one piece from each side of the saddle by following the ribs closely on either side with a boning knife. Set aside.
- Remove both lamb fillets from the underside of the saddle, trim off excess fat and set aside.
- Break down carcass with a cleaver and knife into small pieces. Remove hot roasting pans from the oven, place broken down bones and any meat trimmings into the two pans. Drizzle each pan with olive oil and place in the oven to roast for 30 minutes.
- Remove bones from oven add sliced mushrooms, shallots and half a garlic head to each roasting pan. Toss and return to the oven to roast for another 15 minutes.
- Remove pans from oven, add 50ml brandy to each pan to deglaze. Return to the oven for a further 5 minutes. Remove pans from oven, add 250ml madeira to each pan and return to the oven to roast for a further 10 minutes.
- Remove bones from oven and combine into one roasting pan. Set roasting pan on top of a high heat. Add preheated veal stock, bay leaf and thyme and allow to simmer for 30 minutes.
- Reduce oven to 200C.
- Meanwhile, as the bones are roasting, prepare the lamb noisette by using the two pieces of skin, fat and meat and the two fillets which were all set aside.
- Remove each loin from the fat by pulling from neck end first. Trim each loin of sinew and set aside.
- Trim all meat and fat from one skin piece by shaving it away, layer by layer, until as little fat as possible remains on the skin.
- Lay the skin piece on a board and press flat. Lay a reserved, trimmed loin at one end of the skin
- Take reserved fillets and using the blunt end of the cleaver, pound out to 2-3mm thick. Lay these fillets end to end on top of the loin.
- Top with remaining loin and roll tightly in the skin. Roll tightly in several layers of plastic wrap, ensuring ends are sealed. Set aside in the fridge.
- To prepare the artichokes, first prepare an acidulated bath to ensure the cut artichokes remain white. Place white wine vinegar, rock salt, and juice and cut halves of a lemon in a bowl.
- Trim tough outer leaves from the artichokes. Using a serrated knife, cut each artichoke about 3cm from where the base of the artichoke meets the stem. Cut off stems. Using a vegetable peeler, trim down the artichokes. While constantly turning artichoke and frequently coating with acidulated mixture, pare back artichokes with a turning knife or vegetable peeler until all green leaves have been removed. Place both turned artichokes into the acidulated mixture and coat well.
- Strain artichokes and place artichokes, acidulated mixture, extra virgin olive oil and enough water to cover the artichokes in a saucepan. Place a layer of baking paper over the surface and set over medium heat. Allow to simmer gently until just tender, about 12-14 minutes. Remove from heat and set artichokes aside in their cooking liquid, still covered with baking paper.
- To cook lamb, remove prepared lamb from the fridge. Slice the roll into 4cm thick slices and tie each slice with twine, securely but do not over tighten.
- Set a frypan over high heat. Add clarified butter and allow to melt. Season lamb slices with salt and white pepper and fry in butter until brown, about 1-2 minutes each side. Transfer frypan to the 200C oven and cook until lamb will still be a little pink inside, about 7-8 minutes. Remove lamb from oven and set aside to rest
- Remove each artichoke from cooking liquid. Using a spoon, remove the choke from the middle of each and return to the cooking liquid, covered, to keep warm.
- Meanwhile, to finish the madeira sauce, once the bones and stock have simmered for 30 minutes, remove from heat and strain through a colander. Allow to sit until fat rises to the surface. Skim off fat with a ladle then strain twice more, the last time through damp muslin. There should be about 500ml sauce.
- Pour sauce into a saucepan and set over medium heat. Allow to simmer until reduced to coating consistency. Season with salt. Add cream and stir to combine. Remove from heat and set aside, keeping warm.
- Meanwhile, to prepare the mushrooms to fill the artichokes and to be used as garnish, slice the garlic clove very finely. Sprinkle garlic with salt and using the side of the knife blade, crush garlic to a paste. Set aside.
- Place clarified butter in a frypan and set over medium heat. Once butter has melted, add mushrooms and fry until a light golden brown. Add reserved garlic paste, shallot and trompette des Maures, season with salt and white pepper and continue to fry until golden. Remove from heat.
- To serve, remove twine, plastic wrap and skin from noisettes and place in the serving dish. Remove artichokes from their cooking liquid, fill with mushroom mixture and place in the serving dish. Gently pour over madeira sauce. Garnish with extra mushrooms on the noisettes and micro parsley on the artichokes.
