Wondering what to cook for Sunday lunch this week? Why not try out a lovely traditional roast Sunday lamb dish. This meal makes the most of mint jelly from Ballymaloe to create the perfect Sunday spring time meal.
Allow per serving:
Fresh white bread
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.