Noisettes of Lamb with Lyonnaise Potatoes

Pan-fried lamb noisettes served with golden oven-baked sliced potatoes, onions, and a rich red wine and herb reduction sauce.

Dinner Lamb Potatoes Main Course French

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

30.5g

per serving

30.5 g total

Fat

48.2g

per serving

48.2 g total

Protein

52.6g

per serving

52.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Dairy

Butter

Liquids

200

Beef Stock

Red Wine

Meat

piece

Lamb Chop

bone removed

piece

Lamb Bones

from the chops

NutsSeeds

sprig

Thyme

fresh

piece

Bay Leaf

0.5

tsp

Thyme

leaves only

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

finely sliced

piece

Potato

thinly sliced

Method

Bake the potatoes for 12 minutes until they are golden and cooked through.

Preheat the oven to 200°C.

Trim excess fat from the lamb and secure the meat with kitchen string.

Fry the lamb in olive oil for four minutes per side and rest for four minutes.

Boil bones, thyme, bay leaf, stock, and wine until reduced by half.

Thicken the sauce with cornflour, strain through a sieve, and set aside.

Soften the onions in melted butter over a medium heat.

Layer onions and potatoes in a chef's ring on a baking sheet.

Plate the potatoes and lamb, then finish with the sauce.