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Lamb noisettes with Ballymaloe Mint Jelly
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Servings
1 Person
Ingredients
  • 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 teaspoon spring onions, finely chopped

  • 1 tbsp dry white wine

  • 1 tbsp chicken or vegetable stock

  • 1 tsp roux

  • 1 tsp Ballymaloe Mint Jelly
Servings
1 Person
Ingredients
  • 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 teaspoon spring onions, finely chopped

  • 1 tbsp dry white wine

  • 1 tbsp chicken or vegetable stock

  • 1 tsp roux

  • 1 tsp Ballymaloe Mint Jelly
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Instructions
  1. 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.
  2. 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.
Categories: Dinner

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