In this recipe, noisettes of lamb are coated with rosemary and seasoning, then cooked in butter, and served with a red wine sauce.
A noisette of lamb is simply the T-bone removed from the chop which can then be cooked to produce a really tasty, sweet meat.
Lamb Noisettes with Red Wine Sauce
Preparation time: 25 minutes
Cooking time: 15 minutes
8noisettes of lamb/boneless lamb chops
1½tbspfresh rosemary, stalks removed
28g(1 oz) butter (2 tbsp, or ¼ stick)
300ml(10 fl oz) red wine (1¼ cups)
150ml(5 fl oz) chicken stock (⅔ cup)
extra rosemary sprigs for garnish
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.
Lamb Noisettes with Spring Vegetables
Preparation time: 40 minutes
Cooking time: 30 minutes
8noisettes of lamb, or boned lamb chops
a few sprigs of rosemary
salt and freshly ground black pepper
675g(1½ lb) baby potatoes (about 12)
450g(1 lb) asparagus (16–20 small spears or 12–15 large)
450g(1 lb) new carrots (about 8)
300ml(10 fl oz) vegetable stock (1¼ cups)
knob of butter
1tspsoft 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 and discard the 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 any remaining cooking juices from the carrots to those left from roasting the lamb and use to make a gravy.
A simple sauce is poured over the steaks to marinade for just 30 minutes. They are then quickly fried and served with the sauce drizzled over and accompanied with a selection of vegetables.
Steak aux Légumes
Preparation time: 20 minutes
Marinading time: 30 minutes
Cooking time: 25 minutes
For the steak
4x 170 g (6 oz) good quality steak
90ml(3 fl oz) soy sauce (⅓ cup)
1tbspdark muscavado/soft dark brown sugar
2garlic cloves, crushed
salt and freshly milled black pepper
For the vegetables
675g(1 lb 8 oz) baby or new potatoes
1small broccoli head
225g(8 oz) carrots (3 medium), sliced thinly into rounds
2small courgettes/zucchini, cut into 1.25 cm (½ inch) rounds
salt and freshly milled 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 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.
While the steaks are marinading the vegetables can be prepared.
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.
Meanwhile put five plates in the oven to warm.
Remove the steaks from the marinade (reserving the marinade) and pat dry. The steaks can be barbecued or cooked in a heavy-based frying pan/skillet. If using a pan/skillet, first heat the pan until it is really hot and then reduce the heat and brush with olive oil. Add the steaks to the pan. and cook for 2–3 minutes on each side, depending on how well done you like your steaks and how thick they are. Remove them to one of the warmed plates, cover the plate with foil and leave them 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 about 10 minutes, stirring a couple of times, until the vegetables are just tender.
While 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 minutesor 25 minutes if making the meringues
Cooking timeif making meringues: 1hr 15mins
For the sundaes
3small meringue nestsroughly crushed*
8small scoops vanilla ice cream
150m5 fl oz double cream/whipping or heavy cream (⅔ cup)
1tbspgrated plain/dark chocolate
4fan wafersU.K. only. I have been unable to locate anything similar in Canada
*This dish is a great way to use up any leftover meringue. Howeverif making the meringues especially for this dish, follow the recipe below and prepare them first.
For the meringues
1egglarge (U.K.)/extra large (N.A.), white only
55g2 oz caster sugar/superfine 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 with the door slightly ajar, as the oven cools down. This 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.
Roughly crush the meringues.
Whip the cream until stiff.
Now 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.
Sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.