Lamb noisettes with Ballymaloe Mint Jelly



Allow per serving
• 1—2 noisettes of lamb
• Salt and freshly ground pepper to taste
• 1—2 rounds of white bread
• Butter and olive oil for frying
• 1 heaped teasp spring onions, finely chopped
• 1 tbsp dry white wine
• 1 tbsp chicken or vegetable stock
• 1 tsp roux
• 1 tsp Ballymaloe Mint Jelly


Cut round croûtons of bread, about the same thickness as the lamb noisettes. Fry them in a little butter and oil, until golden brown. Keep warm while you cook the noisettes. Melt a little more butter and oil in a pan, season the noisettes and fry for 3—4 mins on each side until cooked. Remove from the pan. To make the sauce, toss the spring onions into the pan sweat for a few mins, add the wine and stock, bring to the boil to deglaze the pan. Thicken very slightly with a little roux and stir in a tiny knob of butter and the Ballymaloe Mint Jelly. Arrange each noisette on a croûton, spoon a little of the sauce over and serve immediately.

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