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Press, Volume CIX, Issue 32265, 7 April 1970, Page 4

Noisettes d'Agneau is one of my favourite recipes for serving chops. Though one should use lamb, I find this method of cooking tenderises even mutton and produces a dish with an attractive appearance. Your butcher can be of great help when buying the meat for this recipe. Choose a loin with the required number of chops on it and ask the butcher to remove the bones. For Four Servings You Will Need: Loin of lamb with 5-6 chops. 6 large mushrooms. 3 rashers bacon. Parsley. Salt and pepper. Rosemary. Garlic.

Method: Roll ( the boned loin tightly after rubbing with a cut clove of garlic (this* is optional) and sprinkling with a little rosemary, pepper and salt. Cut off slices a little less than an inch in thickness and around the circumference of each slice wrap a rasher of bacon from which the rind has been removed. Half of a full rasher is usually sufficient to go around each slice, if lamb is used. Secure with a metal skewer or cocktail stick and braise in a hot pan on both sides until browned, but do not overcook. Place in baking dish and cook at 350 until tender—about 30 minutes. Prepare the required number of large mushroom caps and saute these in butter (with a sprinkle of nutmeg) until soft. Before serving top each noisette with a mushroom cap, garnish with a sprig, of parsley and serve with mashed potatoes and a green vegetable, such as beans or peas.