Lamb Noisettes with Ballymaloe Mint Jelly
- Cooking Time: 20 minutes
- Serves: 1
- Allergens: wheat, dairy
Lamb noisettes are lean and tender and are a lovely cut of meat. You can also use lamb steak in this recipe if you don’t have noisettes. The sauce uses a little white wine and spring onion, which marry well with the Ballymaloe Mint Jelly, bringing out the flavour of the lamb.
- 1-2 Noisettes of lamb
- Salt and freshly ground pepper
- 1-2 Rounds of white bread
- Butter and olive oil for frying
- 1 Heaped teaspoon spring onions (finely chopped)
- 1 Tablespoon of dry white wine
- 1 Tablespoon of chicken or vegetable stock
- 1 Teaspoon of roux
- 1 Teaspoon Ballymaloe Mint Jelly
- No Artificial Additives
- Cut the bread into round croutons, about the same thickness as the lamb noisettes, and 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 minutes on each side until cooked, then remove from the pan.
- To make the sauce, toss the spring onions into the pan, sweat for a few minutes, then 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 your Ballymaloe Mint Jelly.
- Arrange each noisette on a croûton, spoon a little of the sauce on top and serve immediately on warm plates.