Italian Lamb Noisettes Food

ITALIAN SPRINGTIME LAMB

Steps:

• For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking.
• Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the garlic, rosemary, pepper flakes and walnuts. Toast until fragrant and beginning to brown. Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted. Stir in the raisins.
• Preheat the oven to 350 degrees F.
• Spread the lamb out flat, fat-side down, on a board in front of you. If it is still very thick, gently pound it to an even, 1-inch thickness. Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper. Spread evenly with the mustard; distribute the spinach mixture over the mustard. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher's twine at 2-inch intervals. Season the outside with the remaining 1/2 teaspoon salt.
• Wipe out the saute pan and add the remaining tablespoon olive oil. Place the pan over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side. Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes. Remove to a cutting board and rest for at least 15 minutes before slicing.
• While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat. Add the panko and cook, stirring regularly, until golden brown. Add the parsley, lemon zest, pepper flakes and salt. Toss and set aside to let the flavors mingle.
• Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.

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.

PAOLA DI MAURO'S ROMAN LAMB

Steps:

• Preheat the oven to 350 degrees.
• Rinse the lamb chunks under cold running water, and pat dry with paper towels.
• In a casserole or roasting pan large enough to hold all pieces of lamb, heat olive oil over medium-high to high heat. When oil is almost smoking, add lamb chunks and brown quickly, turning frequently, for about 10 to 15 minutes.
• Coarsely chop 2 of the garlic cloves; add to lamb as it browns. When all the lamb is browned, add salt and abundant pepper. Sprinkle flour over lamb pieces, and turn them to mix in seasoning and salt. Add wine; as soon as it starts to bubble, cover pan and place in oven to roast, covered, for 30 minutes.
• While lamb is roasting, coarsely chop remaining garlic, and using a mortar and pestle, pound it with chopped rosemary into a coarse paste. Add chopped anchovies, and continue pounding to make a fairly smooth paste. A tablespoon at a time, mix in wine vinegar to make a smooth emulsion.
• When lamb has roasted for 30 minutes, remove from oven, and pour vinegar emulsion over lamb pieces. Turn them to coat well with sauce. Return to oven, uncovered, to roast an additional 30 minutes.
• When lamb is done, with no trace of red in the meat, remove from oven, set aside for 5 minutes, then put lamb on a heated serving platter. Bring pan juices to a boil and cook rapidly for about 45 seconds, or just long enough to reduce juices and thicken them slightly. Add salt and pepper to taste. Pour juices over lamb chunks; serve immediately.

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.

ROAST RED WINE LAMB WITH ITALIAN BEANS

Steps:

• Using a sharp knife, cut small slashes all over the lamb, then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Addthe lamb, tie the bag tightly and refrigerate for at least 4 hrs, preferably overnight.
• Heat oven to 220C/fan 200C/gas 7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C/fan 170C/gas 5. Roast for 15 mins/450g for medium. Meanwhile, strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this will take about 20 mins). Set aside. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for 4 hrs.
• Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and add the balsamic vinegar to the tin with a splash more stock and scrape all the meaty bits from the bottom. Tip into the jug with the gravy.
• For the beans, add 2 tbsp oil to the roasting tin. Add the rosemary and tomatoes, and fry for 1 min until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock, then warm through. Season, then stir in the parsley just before serving. Serve on a platter, topped with the lamb.