Ingredients Jump to Instructions ↓

  1. 3 Noisettes; each 3 cm

  2. - (1 3/8 in) thick, taken - from a filleted saddle - of lamb 3 Sprigs of parsley

  3. 20 g Truffle;

  4. 3/4 oz

  5. 100 g New Potatoes;

  6. 3 1/2 oz

  7. 20 g Onions;finely sliced rings

  8. 1 x Egg yolk

  9. Oil 15 g Butter; unsalted

  10. 1 tb Veal glaze

  11. 2 tablespoons full pro serving. Chop the truffle finely. Set a quarter of it aside for the sauce and mix the rest with the parsley. Using a mandoline, slice the potatoes

  12. 2mm (1/16 in) thick. Separate the onion slices into rings. Put the egg yolk into a little bowl. It is to be used as if for pastry glaze, so mix it with

  13. 1 teaspoon of water. Finishing Season the noisettes. Brush each one with the egg yolk. then roll them in the parsley-and-truffle mixture, pressing well to make it stick. Heat a little oil in a non-stick frying pan. Add the noisettes. Let them cook for 3 minutes, turning them once or twice, Add the butter and take the pan off the heat for 2 minutes to let


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