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Add a photoServings: 4
Ingredients
- 2 x Lamb loins 1/2 lb. each
- Â Â Salt and pepper
- 2 ounce Spinach, fresh
- 3 ounce Butter
- 2 ounce Pernod
- 8 ounce Beef broth
- 1/2 c. Unsalted butter, softened
Directions
- Butterfly loins and lb. each, flattening to a half-inch thickness. Place the loins side to side, overlapping one inch. Lb. the overlapping seam to make one piece. Season with salt and pepper.
- Spread spinach leaves over the entire surface of the meat. Roll loin tightly and chill one hour. Cut roll into eight even slices. Use toothpicks to secure slices.
- Heat a large skillet over medium heat and add in butter. Saute/fry noisettes, about one minute each side. Remove from skillet and keep hot. Deglaze the skillet with Pernod, add in broth, and simmer five min. Remove from heat and gradually stir in butter. Continue stirring till butter is well blended.
- Lace sauce over noisettes on hot serving plates, or possibly spoon sauce onto plates and top with noisettes.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 355 | 98% |
| Total Fat 40.43g | 51% |
| Saturated Fat 25.57g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 318mg | 13% |
| Potassium 99mg | 3% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.07g | 0% |
| Protein 1.36g | 2% |
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