Lamb Noisettes with Spring Vegetables

Lamb Noisettes with Spring Vegetables

 

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
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 8 noisettes of lamb (boned lamb chops)
  • a few sprigs of rosemary
  • ½ whole garlic
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 675g (1½ lb) baby potatoes (about 12)
  • 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.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Wash the potatoes and halve any that are large. Add them to a large pan of boiling salted water and parboil for 7 minutes.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Add the cooking juice from the carrots to those left from roasting the lamb and use to make a gravy.

 

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

Prosciutto Wrapped Pork with Herby Vegetables
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450g (1 lb) pork tenderloin fillet
  • olive oil
  • 675g (1 lb 8 oz) baby potatoes (about 12)
  • 450g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150ml (5 fl oz) dry white wine (⅔ cup)

  • Equipment
  • A flameproof roasting pan


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Lay the prosciutto slices side by side, overlapping them slightly.

  4. Remove the leaves from the rosemary sprig and finely chop them. Sprinkle them over of the prosciutto and then lay the pork fillet on top. Wrap the prosciutto round the pork, then put in the pan, seam-side down. Drizzle a little olive oil over the top and spread to evenly coat the prosciutto.

  5. Roast for 25 minutes.

  6. Cut any of the larger potatoes in half to give an even size overall.

  7. Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  8. Break off and discard the woody parts at the end of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.

  9. Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.

  10. Add the asparagus to the pan with the potatoes. Add a knob of butter and the chopped herbs and gently toss together to coat. Season, cover and keep warm while preparing the sauce.

  11. Mix together the cream and the zest from the lemon and set to one side.

  12. When the pork is cooked remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  13. Meanwhile, put the roasting pan on the hob, over a medium-high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Add a squeeze of lemon juice and season.

  14. To serve, thinly slice the pork and divide between four plates. Then pour the sauce over the pork slices and serve with the vegetables.

Updated: October 26, 2017