Lamb Noisettes En Papillote Recipe
The flavor of this Lamb Noisettes En Papillote recipe has occupied my mind so much that I almost never consider any other Lamb Noisettes En Papillote recipe. Lamb Noisettes En Papillote makes a yummy Side Dish. In my estimation, if one is a chef, one needs to have a personal recipe of Lamb Noisettes En Papillote, just like I do.
Ingredients
1 1/2 pounds lamb noisettes (8 3-ounce pieces)
4 tablespoons butter
1/2 pound chicken livers
4 to 6 ounces lean cooked (but not smoked) ham cut into 8 slices each approximately 1/8 inch thick
3 to 4 tablespoons cognac, brandy, or Madeira
Salt and pepper, to taste
2 tablespoons minced fresh parsley
Directions
Begin by cutting 8 hearts out of cooking parchment paper or tin foil, each heart 10 inches wide by 12 inches high.
Coat one side of each heart with oil.
Do not oil if using foil.
Set aside.
Preheat oven to 400 degrees.
Trim noisettes of any remaining fat and pound to flatten them slightly.
Melt all the butter over medium-high heat in a heavy skillet.
Add lamb, saute approximately 2 minutes on each side, just until browned.
Remove the lamb.
In the same butter, quickly saute the chicken livers for 1 minute or less, until they turn pale brown and firm up slightly.
Chop them coarsely and set aside.
Coat one side of each heart with oil.
Do not oil if using foil.
Set aside.
Preheat oven to 400 degrees.
Trim noisettes of any remaining fat and pound to flatten them slightly.
Melt all the butter over medium-high heat in a heavy skillet.
Add lamb, saute approximately 2 minutes on each side, just until browned.
Remove the lamb.
In the same butter, quickly saute the chicken livers for 1 minute or less, until they turn pale brown and firm up slightly.
Chop them coarsely and set aside.
