Sauteed Lamb Noisettes with Maxim Potatoes

Lamb

1 Tbsp	Canola oil
1 to taste	Salt & freshly ground pepper
8	Lamb, 60g noisettes each (Main)
1 sprig	Fresh rosemary
4	Garlic cloves, skin on

Sauce

100 ml	White wine (Main)
2 cups	Stock, veal or lamb (Main)
1 sprig	Fresh rosemary
250 g	Asparagus, or long beans to serve

Directions

1. For the lamb:Set oven to 180 degC.
2. Heat oil in a large frying pan. Season lamb.
3. Place with the rosemary and garlic cloves in the frying pan.
4. Brown noisettes on all sides for about 5 minutes. Discard rosemary.
5. Transfer lamb and garlic to a baking tray. Roast until cooked, about 5-10 minutes. Tent with foil and rest in a warm place.
6. To make sauce, wipe frying pan clean with a paper towel. Add white wine and boil until reduced by two-thirds.
7. Add stock and rosemary. Reduce until it coats the back of a spoon. Strain through a fine sieve.
8. Meanwhile, boil asparagus or beans, until crisp-tender.
9. Place asparagus or beans in the centre of each serving plate. Place 2 lamb noisettes on either side.
10. Carefully cut garlic skin to expose the clove and place on the lamb. Arrange the Maxim potatoes at an angle.
11. Spoon sauce over the lamb and around the plate.
12. For the Maxim Potatoes:Set oven to 150 degC.
13. Peel potatoes and slice 2-3mm thick. Do not rinse or stand in water.
14. Use a cutter to cut out 48 discs (12 per person). Line a baking tray with baking paper.
15. Arrange 12 discs in an overlapping symmetrical ring. Brush lightly with clarified butter. Repeat to make 4 servings.
16. Cover with baking paper and place a baking tray on top. Bake 30 minutes.
17. Remove baking sheet and baking paper.
18. Reduce heat to 120 degC and cook potatoes until golden brown, about 20 minutes. Season.