Noisettes of Lamb with Yogurt

Name: Noisettes of Lamb with Yogurt
Yield: 8 servings
Cuisine: French
Ingredients: 1 large onion; 2 cloves garlic; 2 tablespoon olive oil; water; 16 noisettes of lamb (boned and trimmed rib or loin chops cut 1- to 1 ½ inches thick); 4 tablespoons olive oil; ½ cup lamb or veal stock; 1 cup chopped chives; 4 medium cucumbers, peeled and cut into very fine matchsticks; ¾ cup plain, unflavored yogurt; 12 fresh mint leaves, chopped or 1 tablespoon dried; Salt and freshly ground black pepper to taste

By Marian Burros

Published July 30, 1985

Total Time: 20 minutes, plus 1-2 days' marination
Rating: (0)
Comments: Read comments

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Ingredients

Yield:8 servings

MARINADE

1 large onion
2 cloves garlic
2 tablespoon olive oil
water

16 noisettes of lamb (boned and trimmed rib or loin chops cut 1- to 1 ½ inches thick)
4 tablespoons olive oil
½ cup lamb or veal stock
1 cup chopped chives
4 medium cucumbers, peeled and cut into very fine matchsticks
¾ cup plain, unflavored yogurt
12 fresh mint leaves, chopped or 1 tablespoon dried
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

MARINADE:
1. Step 1
  Puree onion and garlic in food processor or blender. Strain and discard solids. Mix liquid with olive oil and enough water to make 1 cup marinade.
2. Step 2
  Place noisettes in marinade 24 to 48 hours, turning occasionally.
3. Step 3
  Heat oil over medium heat until slightly glazed. Saute noisettes until rare, 2 to 3 minutes. Remove from pan and keep warm.
4. Step 4
  Pour off excess oil. Add stock to pan to deglaze. Stir in ½ cup chives to make sauce.
5. Step 5
  Place cucumbers in boiling water and cook one to two minutes, until they are al dente. Drain and keep warm.
6. Step 6
  Heat yogurt slowly; do not allow to simmer or it will curdle.
7. Step 7
  On individual plates make a circle of about 1 ½ tablespoons yogurt. Sprinkle with mint. Place two noisettes in center. Pour sauce (about 1 tablespoon) in a circle on top of noisettes. Make border with cucumbers. Sprinkle remainder of chives over lamb. Season with salt and pepper.