Noisettes of Lamb on Artichokes

• 4 each lamb rib chops trimmed
• 8 each artichokes
• 2 each carrots
• 2 each parsnips
• 2 each leeks
• 1 each tarragon sprigs
• 13 cup butter
• 1/2 cup olive oil
• 1 x lamb juice
• 1 x salt and black pepper to taste

1. Trim and cook off the artichoke hearts.
2. Refresh and refrigerate.
3. Clean and prepare vegetables into julienne.
4. Sweat in butter until al dente.
5. Add tarragon to lamb juice and reduce by half.
6. Correct seasoning.
7. Cook off the noisettes in butter and oil until pink.
8. Put the noisettes on top of the artichoke hearts.
9. Place on the plate that has been masked with the lamb juice.
10. Garnish with the julienne of veggies and serve.

artichokes, carrots, parsnips, leeks, tarragon sprigs, butter, olive oil, lamb juice, salt

Taken from recipeland.com/recipe/v/noisettes-of-lamb-on-artichokes-34547 (may not work)