Buttered baby potatoes and sautéed courgettes/zucchini go well with this dish.
Warm a plate in the oven.
In a shallow bowl, mix the oil, crushed peppercorns, rosemary leaves, and a little salt. Add the lamb noisettes and turn to coat.
Next melt the butter in a large frying pan/skillet and cook the lamb over a medium to high heat for 2–3 minutes per side, depending on the thickness of the chops. The lamb should still be slightly pink in the centre. Remove the lamb, place on the warmed plate and cover with foil while making the sauce.
Pour away any excess fat from the pan/skillet, then add the red wine and chicken stock, and stir in the sugar. Bring to the boil, stirring, while scraping up any residue from the bottom of the pan/skillet. Let the sauce simmer for 5–10 minutes to reduce, until it is slightly syrupy.
Pour over the lamb and serve garnished with rosemary sprigs.
A lovely, tasty meal to embrace the joys of spring and the growth of the first fresh vegetables of the season. The sweet meat of boneless lamb chops are roasted with garlic and rosemary, and served with roasted asparagus and baby new potatoes along with glazed carrots.
450g (1 lb) asparagus (16–20 small spears or 12–15 large)
2 olive oil
450g (1 lb) new carrots (about 8)
300ml (10 fl oz) vegetable stock (1¼ cups)
knob of butter
1 tsp soft brown sugar
You will also need 2 roasting tins/pans. One large enough to just take the noisettes of lamb and the other for the potatoes and asparagus.
Preheat the oven to 200°C (400°F) (gas 6)
Wash the potatoes and halve any that are large. Add them to a large pan of boiling salted water and parboil for 7 minutes.
Wash the asparagus and snap off the any whitish, woody parts at the end of the stems. Add them to the pan of potatoes during the last 2 minutes Drain everything well.
Next make a bed of rosemary sprigs in the roasting tin/pan for the meat. Now lay the lamb on top and add the halved garlic. Season well and sprinkle over the olive oil. Roast in the bottom half of the oven for 20–25 minutes until the lamb is cooked through.
Put the potatoes in the second roasting tin (pan) and coat them well with the olive oil. Roast on a racak above the lamb for 10 minutes.
Now add the asparagus to the tin/pan with the potatoes and baste them with the oil. Roast for 10–15 minutes, turning the potatoes and asparagus a couple of times.
While everything is roasting in the oven, wash and trim the carrots. Put the carrots, vegetable stock, butter, and sugar in a pan, bring to the boil and then gently simmer, uncovered, for about 20 minutes or until the carrots are tender.
Add the cooking juice from the carrots to those left from roasting the lamb and use to make a gravy.
225g (8 oz) carrots (3 medium), sliced thinly into rounds
2 small courgettes/zucchini, cut into 1.25cm (½ inch) rounds
2 tbsp olive oil
salt and freshly ground black pepper
For this recipe you will also need a heavy-based frying pan/skillet for the steaks, if not barbecuing, and a deep-sided frying pan/skillet with lid for the vegetables
Lay the steaks in a single layer in a shallow dish.
Then, in a small bowl, whisk together the next 5 ingredients and pour this over the steaks. Cover the dish and leave to marinade for 30 minutes, turning the steaks halfway through.
Once the steaks have finished marinading, prepare the vegetables.
Wash and cut the broccoli into small florets discarding any stems. Place in a bowl along with the sliced carrots and courgettes/zucchini. Pour over the olive oil and season, then toss to coat the vegetables with the oil.
Now wash the potatoes, place in a pan, cover with water and add a little salt. Bring to the boil and simmer for 15–20 minutes until tender.
Next put five plates in the oven to warm.
Remove the steaks from the marinade and pat dry (reserve the marinade). The steaks can be barbecued or cooked in a heavy-based frying pan/skillet. If using a pan, first heat the pan until it is really hot and then brush with olive oil. Reduce the heat and add the steaks to the pan. Cook over a medium heat for about 2 minutes on each side, depending on how you like your steaks. Remove them on one of the warmed plates, cover the plate with foil and leave the steaks to rest for 5 minutes, turning halfway through.
While the steaks are cooking, the vegetables can also be cooked. First, heat the deep-sided frying pan/skillet, then add the vegetables and sauté over a medium heat for 4 minutes, stirring a couple of times. Reduce the heat, pop on the lid, and continue to cook for 5 minutes or until the vegetables are just tender. Remove the lid, turn up the heat and sauté for a further minute to crisp them up.
When the steaks are resting, stir the reserved marinade into the steak pan and, over a gentle heat, let it bubble to heat through. (If the steak was barbecued, once the vegetables have been cooked and removed from their pan, use this pan to heat through the marinade.)
Serve the steaks with the sauce poured over and the vegetables alongside.
For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry and a wafer.
Preparation time: 15 minutes, or 25 minutes if making the meringues
Cooking time, if making meringues: 1hr 15mins
For the sundaes
2 tbsp maple syrup
3 small meringue nests, roughly crushed*
8 small scoops vanilla ice cream
150m (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
1 tbsp grated plain/dark chocolate
4 glacé cherries
4 fan wafers (U.K. only). I have been unable to locate anything similar in Canada
*This dish is a great way to use up any leftover meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare them first.
For the meringues
1 egg, large (U.K.)/extra large (N.A.), white only
55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
You will also need 4 sundae glasses.
For the meringues
Preheat oven to cool, 140°C (275°F) (gas 1)
Whisk the egg white in a grease-free bowl until stiff. Then gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 3 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. If you have time, leave them to dry out in the oven for a further hour with the oven off, which will ensure the meringues are crisp all the way through.
For the sundaes
Slice the bananas into a bowl. Then add the maple syrup and stir to coat the banana slices.
Crush the meringues.
Whip the cream until stiff.
Divide the banana slices, ice cream, and meringue pieces between the four sundae glasses, layering as you go.
Top each sundae with a spoonful of the whipped cream.
Now sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.
1 tbsp medium or coarse pinhead oatmeal/steel cut oatmeal
You will also need 4 short glass tumblers
Peel, core and chop the apples. Put in a pan with 1 tablespoon water and gently cook for about 15minutes until the fruit is very soft, stirring occasionally. Transfer to a bowl and whisk to make the apples fluffy. Leave to cool, about 45 minutes.
Divide the apple between the glasses and smooth the tops.
Stir the yogurt and then spoon on top of the apple. Chill for 30 minutes.
Meanwhile, heat a small frying pan/skillet over a medium heat and add the oatmeal. Cook for a few minutes moving the oatmeal around. Once it starts to brown, it is ready. Set aside to cool.
Just before serving, sprinkle the oatmeal over the yogurt.