ITALIAN LAMB NOISETTES
Italian lamb noisettes makes the perfect dish to entertain with and is a real crowd pleaser.
Provided by delicious. magazine
Categories Burger recipes
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/fan180°C/gas 6. In a shallow dish, mix together the capers, crushed garlic, rosemary, half the lemon zest and half the olive oil. Add the lamb noisettes and toss to coat in the marinade. Season well and set aside to marinate for at least 20 minutes.
- Fold each slice of Parma ham lengthways, then wrap around the edge of each of the noisettes.
- Heat the vegetable oil in an ovenproof frying pan and brown the Parma ham edges of the noisettes, then seal each side of the lamb briefly. Place in the oven for 12-15 minutes until cooked but still pink in the middle. Set aside to rest.
- Heat the remaining olive oil in a large pan and gently fry the sliced garlic for 30 seconds, then add the spinach and cook until wilted. Add the remaining zest, season with the nutmeg, salt and black pepper and serve with the lamb.
Nutrition Facts : Calories 693kcal, Fat 43.9g (13.7g saturated), Protein 71.3g, Carbohydrate 3.7g (2.2g sugars)
LAMB NOISETTES WITH LEMON AND ROSEMARY JUS
Lamb Noisettes with Lemon and Rosemary Jus
Yield 2
Number Of Ingredients 11
Steps:
- Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar, and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.Preheat the oven to 200C, 400F,Gas Mark 6.Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad.Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin. Serve with saut potatoes and the watercress and pink grapefruit salad.
Nutrition Facts : Calories 929, Fat 82.300003, SaturatedFat 20.4, Carbohydrate 13.4, Sugar 11.4, Fiber 5, Protein 33.299999, Sodium 1.1
LAMB ROSETTES
Browned lamb fillets, subtley flavored with fresh spinach and carrots, wrapped in a sheet of buttered phyllo, baked and served with a simple reduction sauce. I love to serve this at dinner parties. I have prepared the rosettes and sauce up to 1 1/2 hours before baking and reheating the sauce.
Provided by Lorac
Categories Spinach
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rosette: Melt butter in a heavy skillet over medum high heat.
- Add fillets, 3 at a time, quickly brown on all sides, remove to a plate and reserve skillet.
- Preheat oven to 400°F.
- For each fillet, brush one sheet of phyllo with melted butter, fold in half crosswise, brush with butter and sprinkle with bread crumbs.
- Lay 3 spinach leaves at one end of the sheet, pat fillet dry (reserving plate juices for sauce), season with salt and pepper and place on spinach.
- Top with carrots, fold in sides of the phyllo sheet, roll up and place seam side down on an oiled baking sheet.
- Bake until lightly browned, about 15 minutes.
- Sauce: While rosettes are coking, return skillet to medium high heat, add onion saute briefly add garlic, rosemary, lemon juice, plate juices and stock.
- Bring to a boil, cook until reduced by 1/3, remove from heat, stir in butter and season with salt and pepper.
Nutrition Facts : Calories 226.6, Fat 17, SaturatedFat 10.2, Cholesterol 40.7, Sodium 637.2, Carbohydrate 15.7, Fiber 2, Sugar 2.1, Protein 4.2
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