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.
Thin French fries, mushrooms, tomatoes and lettuce leaves
With tip of a knife lightly score each steak to allow the marinade to seep into the steak.
Now prepare the marinade by whisking the red wine, olive oil, and pepper together.
Place the steaks in a single layer in a shallow dish.
Add the shallots, garlic, and bay leaves and then pour over the marinade. Cover the dish and refrigerate for at least six hours or overnight, if possible.
Lift the steaks out of the marinade and dry on kitchen paper. Reserve the marinade.
Now brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Of course this will depend on the thickness of your steaks.
Transfer the steaks to a warm plate and and cover with foil.
Leave to rest for 5 minutes, turning half way through to allow the juices to settle evenly.
Meanwhile, allow the pan to cool down slightly.
Strain the reserved marinade and add to the pan with the redcurrant jelly.
Bring the sauce to the boil, while stirring to dissolve the redcurrant jelly. Then add the butter.
Let it bubble vigorously until it has reduced by about half.
400g tin chopped tomatoes (½ x 28 fl oz can diced tomatoes)
150ml (5 fl oz) beef stock (⅔ cup)
150ml (5 fl oz) red wine (⅔ cup)
4 tbsp tomato purée/tomato paste
1 bay leaf
1 tbsp mixed herbs (basil, marjoram and oregano)
salt and freshly milled black pepper
340g (12 oz) lean mince beef/ground beef
1 red bell pepper, de-seeded and chopped
115g (4 oz) mushrooms, rinsed and sliced (6 button mushrooms)
serve with fettuccine
You will also need a large frying pan/skillet and a deep sided frying pan or sauté pan.
Heat 1 tablespoon of oil in a frying pan/skillet over a medium heat. When hot, add the onion, carrot, celery, bacon and garlic. Stir to coat in the oil and then sauté for 5 minutes, stirring occasionally.
Now stir in the tomatoes, stock, wine, tomato purée/tomato paste, bay leaf, herbs and seasoning. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
Meanwhile, heat the remaining oil in a deep frying pan or sauté pan, over a medium heat and, when hot, add the beef and red pepper. Fry for about 5 minutes to brown the meat.
Add the mushrooms and cook for a further 3 minutes.
Then stir in the sauce, bring everything to the boil, cover and simmer for 30 minutes.