Lamb Noisettes With Red Wine Sauce And Minted Dumplings Recipes

SPRING LAMB PAN-FRIED DUMPLINGS

Steps:

• Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
• Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
• Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
• Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE

Steps:

• Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
• Add the oil to the skillet. Add chops to the pan cook 4 minutes.
• Turn chops over and cook 3 minutes longer.
• Remove chops from the skillet and set aside in a warm place.
• Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
• Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
• Simmer over high heat until syrupy. That will take about 3 minutes.
• Add the chicken broth and continue to simmer until sauce is reduced by about half.
• Combine butter and flour in a cup (beurre manie).
• Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
• Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
• Remove sauce from heat.
• Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
• Serve Immediately.

LAMB DUMPLINGS

Steps:

• Make the chile sauce: In a small saucepan over medium heat, whisk to combine tomato paste, vinegar, oil, cumin, turmeric, paprika, cayenne, sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup water. Bring mixture to a boil, reduce to a simmer, and cook until thickened and reduced by one-third. Season with salt and black pepper. Sauce may be served warm, room temperature, or chilled.
• Make the dough: In a large bowl, stir to combine flour, oil, salt, egg, and 3/4 cup water. Turn dough out onto a lightly floured surface and knead until soft and slightly sticky, about 10 minutes.
• Divide dough into 32 equal pieces. Lightly coat a rimmed baking sheet and your hands with oil. Working with one piece of dough at a time, use your hands to roll into a ball. Transfer to baking sheet, then repeat process with remaining dough. Drizzle balls with additional oil, cover with plastic wrap or a kitchen towel, and let rest at room temperature for 3 hours.
• Make the filling: Melt ghee in a medium skillet over medium. Add onion and cook, stirring often, until just softened, 8 to 10 minutes.
• Add garlic, cumin, coriander, and sumac and cook until fragrant. Add lamb and cook, stirring often, until meat is browned and cooked through, about 8 minutes. Season with salt and pepper and stir in raisins and pine nuts. Remove from heat and let cool slightly; stir in mint. Let cool to room temperature.
• Working with one ball of dough at a time, place ball on surface and use your fingertips to flatten into a 4-inch round. Place 1 heaping tablespoon lamb filling into the center of the round. Fold dough over filling to enclose, forming a half moon. Pinch edges together, crimping to tightly seal. Repeat process with remaining dough and filling.
• Heat oil in a medium heavy-bottomed pot until a deep-fry thermometer reaches 350 degrees. Working in batches, fry dumplings until crisp and golden all over, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet; let drain. Serve dumplings warm with chile sauce.

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.