* Exported from MasterCook *

NOISETTES OF LAMB WITH STRAWBERRY HOLLANDAISE

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 5-10G Low Carb Meat Lamb Others


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 kg strawberries -- 1lb
4 sprigs tarragon
2 tsp green peppercorns
4 egg yolks
250 g clarified butter -- (8oz) melted
3 tbsp dry sherry
12 noisettes of lamb -- boneless fillets

Hull and wash strawberries then puree with the tarragon and peppercorns.
Make the Hollandaise sauce by beating the egg yolks in the top of a double saucepan over simmering water.
When very thick, remove from the heat and pour in the butter, drop by drop to start with and then faster as it combines more easily in to the egg.
Beat in half of the strawberry puree and refrigerate.

Stir the sherry into the remaining puree and refrigerate.
Grill or pan fry the lamb to your liking.
Spoon 2-3 tablespoons of the strawberry and sherry puree onto the base of 3 warm plates and spread over evenly.
Place two or three noisettes skewers or string removed) in the centre of the puree so they overlap and spoon over some of the strawberry Hollandaise
Serve garnished with small sprigs of fennel or dill.




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Per Serving (excluding unknown items): 1560 Calories; 144g Fat (83.4% calories from fat); 52g Protein; 13g Carbohydrate; 4g Dietary Fiber; 584mg Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 1/2 Fruit; 24 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 3834

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