Lamb Rosettes Recipes

LAMB NOISETTES WITH ROSEMARY SAUCE

Steps:

• Preheat oven to 200°C / fan 180°C / 390°F / gas 6.
• Heat the oil in a large frying pan and brown the lamb noisettes over a high heat for 2 minutes on each side.
• Place the meat in a roasting tin and cook for 10 minutes, which will yield medium doneness. Set aside to rest.
• Meanwhile, using the same frying pan with the oil, gently fry the shallots for 10 minutes until soft.
• Turn up the heat then pour in the wine and vinegar. Let it sizzle for 2 minutes.
• Add the stock and rosemary and let it simmer for 8 minutes.
• Pour in the cream, stir and let it bubble for 3 minutes.
• Season the meat and sauce accordingly to taste and serve with seasonal vegetables.

ITALIAN LAMB NOISETTES

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. In a shallow dish, mix together the capers, crushed garlic, rosemary, half the lemon zest and half the olive oil. Add the lamb noisettes and toss to coat in the marinade. Season well and set aside to marinate for at least 20 minutes.
• Fold each slice of Parma ham lengthways, then wrap around the edge of each of the noisettes.
• Heat the vegetable oil in an ovenproof frying pan and brown the Parma ham edges of the noisettes, then seal each side of the lamb briefly. Place in the oven for 12-15 minutes until cooked but still pink in the middle. Set aside to rest.
• Heat the remaining olive oil in a large pan and gently fry the sliced garlic for 30 seconds, then add the spinach and cook until wilted. Add the remaining zest, season with the nutmeg, salt and black pepper and serve with the lamb.

LAMB ROSETTES

Steps:

• Rosette: Melt butter in a heavy skillet over medum high heat.
• Add fillets, 3 at a time, quickly brown on all sides, remove to a plate and reserve skillet.
• Preheat oven to 400°F.
• For each fillet, brush one sheet of phyllo with melted butter, fold in half crosswise, brush with butter and sprinkle with bread crumbs.
• Lay 3 spinach leaves at one end of the sheet, pat fillet dry (reserving plate juices for sauce), season with salt and pepper and place on spinach.
• Top with carrots, fold in sides of the phyllo sheet, roll up and place seam side down on an oiled baking sheet.
• Bake until lightly browned, about 15 minutes.
• Sauce: While rosettes are coking, return skillet to medium high heat, add onion saute briefly add garlic, rosemary, lemon juice, plate juices and stock.
• Bring to a boil, cook until reduced by 1/3, remove from heat, stir in butter and season with salt and pepper.

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.