Valentine's Recipes > Honeyed Lamb Noisettes
Starter - Artichoke Hearts with Smoked Salmon
Main Course - Honeyed Lamb Noisettes
Dessert - Passionfruit Syllabub
6 lean lamb Noisettes
2 tablespoons chopped fresh thyme or 1 teaspoon dried
2 tablespoons chopped rosemary or 2 teaspoons dried
1 bay leaf
2 garlic cloves, crushed
1/2 inch piece of fresh root ginger, grated
8 tablespoons clear honey
4 tablespoons vegetable oil
salt and pepper
bay leaves and thyme and rosemary sprigs to garnish
(see measure conversions for more information)
- Place the lamb in a shallow china dish.
- Sprinkle the herbs and bay leaf over the lamb.
- Whisk together the grated rind of the remaining whole lemon with the the honey and the oil.
- Season, to taste with salt and pepper.
- Pour over the lamb, cover and leave to marinate overnight in the fridge.
- Drain the marinade from the lamb and strain into a small saucepan.
- Cook the noisettes under the grill until cooked to taste.
- Remove noisettes from the grill.
- Carefully pour all juices from the grill pan into the strained marinade.
- Stir in the strips of lemon rind and bring to the boil.
- Simmer for 2 -3 mins or until syrupy, stirring occasionally.
- Adjust the seasoning and spoon over the Noisettes.
- Garnish with bay leaves and sprigs of fresh thyme and rosemary.
- Serve with new potatoes and petit pois.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Valentine's Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of the Valentine's Day 2008 Recipes Menu
Starter - Artichoke Hearts with Smoked Salmon
Main Course - Honeyed Lamb Noisettes
Dessert - Passionfruit Syllabub
How to make honeyed lamb noisettes:
A honey-lamb recipe for your Valentine! So easy all you need to remember is to marinate the noisettes the day before.
Ingredients
2 large lemons6 lean lamb Noisettes
2 tablespoons chopped fresh thyme or 1 teaspoon dried
2 tablespoons chopped rosemary or 2 teaspoons dried
1 bay leaf
2 garlic cloves, crushed
1/2 inch piece of fresh root ginger, grated
8 tablespoons clear honey
4 tablespoons vegetable oil
salt and pepper
bay leaves and thyme and rosemary sprigs to garnish
(see measure conversions for more information)
Method
- Pare the rind off one lemon and cut it into fine strips.- Place the lamb in a shallow china dish.
- Sprinkle the herbs and bay leaf over the lamb.
- Whisk together the grated rind of the remaining whole lemon with the the honey and the oil.
- Season, to taste with salt and pepper.
- Pour over the lamb, cover and leave to marinate overnight in the fridge.
- Drain the marinade from the lamb and strain into a small saucepan.
- Cook the noisettes under the grill until cooked to taste.
- Remove noisettes from the grill.
- Carefully pour all juices from the grill pan into the strained marinade.
- Stir in the strips of lemon rind and bring to the boil.
- Simmer for 2 -3 mins or until syrupy, stirring occasionally.
- Adjust the seasoning and spoon over the Noisettes.
- Garnish with bay leaves and sprigs of fresh thyme and rosemary.
- Serve with new potatoes and petit pois.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Valentine's Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
