Noisettes Of Lamb With Eight Spices Food

ITALIAN LAMB NOISETTES

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. In a shallow dish, mix together the capers, crushed garlic, rosemary, half the lemon zest and half the olive oil. Add the lamb noisettes and toss to coat in the marinade. Season well and set aside to marinate for at least 20 minutes.
• Fold each slice of Parma ham lengthways, then wrap around the edge of each of the noisettes.
• Heat the vegetable oil in an ovenproof frying pan and brown the Parma ham edges of the noisettes, then seal each side of the lamb briefly. Place in the oven for 12-15 minutes until cooked but still pink in the middle. Set aside to rest.
• Heat the remaining olive oil in a large pan and gently fry the sliced garlic for 30 seconds, then add the spinach and cook until wilted. Add the remaining zest, season with the nutmeg, salt and black pepper and serve with the lamb.

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.

NOISETTES OF LAMB WITH EIGHT SPICES

Steps:

• Heat the sesame oil in a saucepan and cook the ginger and garlic over low heat, covered, until they are tender but not brown. Stir in the wine and stock and cook over medium heat about five minutes until the liquid is reduced by about half. Strain the mixture and return it to the saucepan. Simmer, whisk in the miso, adjusting the amount according to taste, and season with pepper. Set aside.
• Combine the dried herbs, the ground spices and the star anise in a spice grinder and grind fine. Use this mixture to coat the lamb on both sides.
• Heat the peanut oil in a heavy skillet and saute the lamb pieces over medium heat on each side until cooked to the desired degree of doneness. Put three lamb noisettes on each of four plates.
• Reheat the sauce and whisk in the remaining butter. Spoon the sauce around the lamb and serve.

LOIN OF LAMB WITH BABA GANOUSH

Steps:

• Preheat the oven to 220C/gas 7/fan 200C, then roast the aubergines on a baking sheet for 30 minutes until the skins are well blistered, turning them halfway. Leave the oven on (for the lamb) and tip the aubergines into a colander over a bowl. Leave until cool and to let the juices drain off, then peel and put the flesh back in the colander to drain again for a few minutes.
• Put the aubergine flesh and the rest of the baba ganoush ingredients into a food processor. Whizz until smooth, then taste, add salt and pepper, plus more tahini paste if you like it. Set aside.
• Cut the lamb in half widthways, sprinkle with salt and pepper and roll it in the chopped herbs. Heat the olive oil in an ovenproof pan until very hot, put the lamb in and brown well on all sides, even the ends. This should take about 7 minutes in total.
• Transfer the pan to the oven and roast for 8 minutes to cook the lamb to just medium - leave it for longer if you want it a little more cooked. While the lamb is cooking, blanch the runner beans in boiling salted water for 3-4 minutes and drain them well.
• Once cooked, remove the lamb from the oven and leave to rest. Melt the butter in a saucepan, add the almonds and cook on a medium heat for 2 minutes until toasted. Tip in the garlic and beans and cook on a low heat for 3 minutes. To serve, spoon a little baba on each plate, slice the lamb into medallions and nestle next to the beans.

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.