28th October 2010
Noisettes of lamb
Serves 4 / Time 40mins
Calories 559 per portion / Fat 36g (18.6g saturated)
Noisettes of lamb 8-12, each approx, 75g (3oz), excess fat removed
Baby new potatoes 500g pack
Light olive oil 1 tbsp
Butter 25g (1oz)
Lamb or chicken stock 300ml (1/2 pint)
Soured cream 142ml pot
Lemon juice 3 tbsp
Finely shredded mint 4 tbsp
1 Shape lamb noisettes into rounds, secure with small skewers and then season with black pepper.
2 Place new potatoes in a saucepan of lightly salted boiling water. Reduce to simmer and cook for about 10 minutes, until tender.
3 Heat oil and butter in a wide non-stick frying pan, add noisettes and cook for 3-4 minutes each side until browned, yet still slightly pink in centre. Transfer noisettes to a large plate, remove skewers and keep warm in a low oven.
4 Pour off excess fat from pan, add stock, bring to boil and allow it to keep boiling, stirring continuously, until slightly reduced.
5 Lightly crush the new potatoes and mix with soured cream, lemon juice and mint, season to taste and transfer onto warm serving plates. Place noisettes on top and strain the stock over lamb and potatoes. Serve immediately with fine green beans.
Written by Julie
Posted in Meat and Poultry, Main Courses, Dairy Diary Recipes
October 28, 2010 at 13:22
Tagged with Noisettes of lamb, Lamb, Main courses