Noisettes Of Lamb With

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

20 g Truffle;

3/4 oz

100 g New Potatoes;

3 1/2 oz

20 g Onions;finely sliced rings

1 x Egg yolk

Oil 15 g Butter; unsalted

1 tb Veal glaze

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

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

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