Sunday, 18 October 2009

Noisettes of Lamb
with Thyme and Red Wine Sauce
and Shallots


2 large lamb fillets
Groundnut oil for brushing
6 Thyme sprigs
25g butter
30ml olive oil
Salt and freshly ground pepper
150ml red wine
300ml lamb stock
12 shallots, peeled

Rub the lamb fillets with groundnut oil and Thyme. Place in a shallow dish and leave to marinate for 2 hours.

Preheat the oven to 180C/350F/ gas 4

Heat half of the butter and oil in a heavy based frying pan. Add the shallots and pan fry until golden remove from the pan and keep hot in the oven. Lightly season the lamb and fry, turning frequently, for 5-6 minutes. Remove from the pan and lower the oven temperature to 140C/275F/ gas 1. Rest the meat in the oven while you make the sauce.

Deglaze the pan with the red wine, add the Thyme sprigs. Add the lamb stock and reduce until syrupy. Stir in the remaining butter and strain through a fine sieve.

To serve: Cut the lamb into noisettes (thick horizontal slices) the meat should be pink inside. Spoon the sauce around the lamb, top with shallots and serve with roast or mashed potatoes and glazed carrots.

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