The South African Cook Book by Diane Kersey - HTML preview

Lamb Noisette

½ cup all purpose cake flour

18 (3 oz. pieces lamb tenderloin, pounded thin)

3 oz. butter

1 clove garlic, minced

1 shallot, minced

6 oyster mushrooms

1 oz. oyster sauce 

1 cup lamb broth or beef bouillon

Method: Lightly flour the lamb. In a large skillet, melt the butter and cook until bubbling. Sauté the lamb in the hot butter, until it is done, but rare. Remove to a warm platter. Reduce heat. Add the garlic and shallot to the skillet and sauté until soft, about 3 minutes. Add the oyster mushrooms, broth, and oyster sauce. Cook over high heat, stirring constantly until thicken and smooth, about 5 minutes. Return lamb to the pan to heat through. Serve meat. Serves 6