Allow per serving
• Fresh whit
• Butter and olive oil for frying
• 1—2 noisettes or boned loin roast of lamb
• Salt and freshly-ground pepper, to taste
• 1 heaping tsp 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 with salt and pepper then fry for 3 to 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 minutes, add the wine and stock, bring to the boil to deglaze the pan. Thicken very slightly with a little roux then 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.