9 oz. string beans
2 saddles of lamb*
4 oz. sherry
4 oz. dry white wine
12 cloves garlic, pureed
1 pint whipping cream
1 cup lamb cube stock (1 lamb stock cube dissolved in 1 cup boiling water)
Salt and pepper, to taste
Oil and butter, for sautéing
Method: Steam or parboil the string beans until crispy but tender. Set aside. Trim fat from the lamb and slice into 2.5 cm (1 inch) Noisettes (slices).
To prepare the sauce, combine the sherry, wine, and the pureed garlic. Cook until reduced to half of its original volume. Add the whipping cream and lamb stock and reduce until thick. Season with salt and pepper to taste. Sauté the Noisette in oil and butter being mindful not to overcook. Arrange the Noisettes of lamb on a serving dish. Pour the sauce over them and decorate with the string beans. Prepare the sauce before sautéing to avoid overcooking the lamb. The saddle is the most tender and delicate cut.
Serves 6
*lamb loin roast Notes: This is a very tender, flavorful, and expensive roast. If you want more servings, you can get a saddle of lamb = double loin roast, which combines the loin roasts from either side of the lamb. –From The Cook’s Thesaurus http://www.foodsubs.com/MeatLambLoin.html