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—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.
Log in with your social accounts:
Or, log in with your IrishCentral account:
Don't have an account yet? Register now !
Join IrishCentral with your social accounts:
Already have an account ? Log in
Or, sign up for an IrishCentral account below:
Make sure we gathered the correct information from you
You already have an account on IrishCentral! Please confirm you're the owner.
Our new policy requires our users to save a first and last name. Please update your account: