Noisettes Of Lamb Recipes

LAMB NOISETTES WITH LEMON AND ROSEMARY JUS

Steps:

• Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar, and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.Preheat the oven to 200C, 400F,Gas Mark 6.Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad.Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin. Serve with saut potatoes and the watercress and pink grapefruit salad.

LAMB NOISETTES WITH RED WINE SAUCE AND MINTED DUMPLINGS

Steps:

• Dumplings:.
• Sift the flour into a large bowl.Rub the butter into the flour to resemble breadcrumbs,then stir in the mint.
• Add about 4 tsp of cold water to form a soft dough.Knead lightly,then with floured hands,shape into 12 small balls.Set aside.
• Sauce:.
• Melt 1 oz butter in a large pan and fry the shallots until browned.Add the garlic,rosemary and bay leaf,then pour in the wine and the stock.
• Bring to the boil,then reduce the heat to a gentle simmer and carefully place in the dumplings.Cover tightly and simmer for 10-12 mins until dumplings are fluffy,but still firm.
• Dumplings:.
• Sift the flour into a large bowl. Rub the butter into the flour to resemble breadcrumbs, and then stir in the mint.
• Add about 4 tsp of cold water to form a soft dough. Knead lightly, then with floured hands, shape into 12 small balls. Set aside.
• Sauce:.
• Melt 1 oz butter in a large pan and fry the shallots until browned. Add the garlic, rosemary and bay leaf, and then pour in the wine and the stock.
• Bring to the boil, then reduce the heat to a gentle simmer and carefully place in the dumplings. Cover tightly and simmer for 10-12 minutes until dumplings are fluffy, but still firm.
• Season the lamb. Melt remaining butter in a large fry pan and fry the noisettes for 3-5 minutes on each side until browned and cooked to your liking.
• Using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes.
• Strain the red wine sauce into the pan in which the lamb was cooked. Add the redcurrant jelly and stir to incorporate any of the lamb cooking juices.
• Simmer gently until the jelly melts.
• You can reduce the sauce down a little at this stage until it becomes slightly thick and sticky, but it's not essential-just a matter of preference.
• Pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.

NOISETTES OF LAMB WITH EIGHT SPICES

Steps:

• Heat the sesame oil in a saucepan and cook the ginger and garlic over low heat, covered, until they are tender but not brown. Stir in the wine and stock and cook over medium heat about five minutes until the liquid is reduced by about half. Strain the mixture and return it to the saucepan. Simmer, whisk in the miso, adjusting the amount according to taste, and season with pepper. Set aside.
• Combine the dried herbs, the ground spices and the star anise in a spice grinder and grind fine. Use this mixture to coat the lamb on both sides.
• Heat the peanut oil in a heavy skillet and saute the lamb pieces over medium heat on each side until cooked to the desired degree of doneness. Put three lamb noisettes on each of four plates.
• Reheat the sauce and whisk in the remaining butter. Spoon the sauce around the lamb and serve.