---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Noisettes Of Lamb On Artichokes Served With Tarragon Jus
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Lamb fillets
      8 sm Artichokes
      2    Carrots
      2    Parsnips
      2    Leeks
      1    Tarragon sprig
    100 g  Butter
    150 ml Olive oil
      1 l  Lamb jus
           Salt and pepper; to taste
 
  Trim lamb fillets, cut into noisettes approximately 60 g each.
  Trim and cook off the artichoke hearts. Refresh and refrigerate.
  Clean and prepare vegetables into julienne. Sweat in butter until
  al dente. Add tarragon to lamb jus and reduce by half. Correct
  seasoning. Cook off the noisettes in butter and oil until pink. Put
  the noisettes on top of the artichoke hearts. Place on the plate
  that has been masked with the lamb jus. Garnish with the julienne
  of vegetables and serve.
 
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