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Ballymaloe Cookery School serves up a delicious lamb meal. Photo by: Ballymaloe Cookery School

Lamb noisettes recipe with Ballymaloe Mint Jelly

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Ballymaloe Cookery School serves up a delicious lamb meal. Photo by: Ballymaloe Cookery School

Ingredients

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

Method

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.

COMMENTS

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