Noisettes d'agneau au thym, tian provencale

Tags: made, French, main dish, accompaniment
. 21 steps
1 saddle lamb   bone, cut into noisettes Melt butter in large frying pan, increase heat to high. Shake noisettes to remove excess oil. Pan-fry 4 minutes, turning once, until richly browned on both sides but still pink in the centre.
50ml olive oil   marinate overnight
1 bunch fresh thyme
salt and pepper
50g unsalted butter
1 tablespoon olive oil   Brown the bones Bring to boil, skimming the surface, lower heat, simmer gently 30 minutes. Strain and season.
lamb bones chop
150g onion, carrot, celery chop coarsely   Brown garlic and vegetables
2 cloves garlic crush
1 l veal stock   Stir in well
1 tablespoon tomato puree   Mix well, cook 1 minute
1 bouquet garni, lots of thyme   Add
petits tians
300g onion finely chop sweat   On an oiled baking sheet in four 7.5cm metal rings: Put in onion, top with courgettes and tomatoes arranged in spiral Bake in moderate oven 10 minutes
50ml olive oil
200g courgettes slice, blanche
150g cherry tomatoes slice
breadcrumbs   Sprinkle over
thyme chop
olive oil
The petits tians are delightful