Lamb Noisettes with Sugar Snap Peas, Snow Pea Tendrils, Baby Carrots and Roasted Potatoes

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Ingredients
1 bunch baby carrots, peeled with green tops
50g butter
1 tablespoon finely chopped sage
Сrisp duck fat potatoes
8 kipfler potatoes
100g duck fat, melted
2 teaspoons rosemary leaves
sea salt and freshly ground black pepper, to taste
Lamb noisettes
3 lamb loins, boned and flap attached
100g baby spinach leaves
zest of 2 lemons
4 cloves garlic, finely chopped
1 bunch lemon thyme, finely chopped
1 tablespoon paprika
100ml extra virgin olive oil
Sauce
1 cup veal stock
1 cup dry rosé wine
100g cubed butter
Minted sugar snap peas
250g sugar snap peas
100g snow pea tendrils
¼ cup fresh mint leaves, finely chopped
80ml olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons caster sugar

If you have the time, marinate whole, un-rolled lamb loin overnight in the refrigerator. It will give the lamb time to fully absorb the flavours. You can then fill with spinach, roll and tie with string before cooking.

We stuffed our lamb with spinach leaves, but you could try any variation of fillings such as pesto, chopped cooked bacon or mushrooms or blue cheese.

Duck fat is available from specialist butchers and delicatessens and helps produce great, crisp, golden roast potatoes.

Thyme is member of the mint family with lemon thyme having a distinctly citrus scent. It gives a fresh zesty flavour to dishes and pairs especially well with fish, pork and chicken.

Recipe
  1. Pre heat your oven to 180°C.
  2. To prepare potatoes, place them in a saucepan of cold salted water. Bring to the boil and boil until almost tender. Drain. Carefully peel away the skin. Pour the duck fat onto a baking tray. Add potatoes and rosemary. Toss to combine. Season with salt and pepper. Cook, until golden brown and crunchy.
  3. To prepare the lamb noisettes, lay each loin skin-side down on your chopping board. Open flap and fill with spinach leaves. Firmly roll up the lamb and tie with butchers string. Whisk remaining ingredients in a large bowl. Add lamb. Toss to combine. Stand to marinate for 10 minutes.
  4. Heat a large heavy based frying pan until quite hot. Add lamb. Cook, until browned all over and sealed. Transfer to an oven tray. Cook in the oven for about 12-15 minutes or until medium rare. Stand, covered with foil, for 10 minutes. Cut into 2cm slices.
  5. To prepare the sauce, deglaze the pan the lamb was sealed in with stock and wine. Reduce by half and whisk in the cubed butter. Season to taste. Cover to keep warm.
  6. Meanwhile, place the carrots in a saucepan of cold salted water and bring to the boil. Boil until almost tender. Drain. Heat butter in a frying pan. Add carrots and sage and toss to combine. Season with salt and pepper. Cover to keep warm.
  7. To prepare sugar snap peas, cook peas in boiling salted water for 1-2 minutes. Drain and mix with snow pea tendrils and combined remaining ingredients.
  8. To serve, arrange three pieces of lamb on four plates. Divide sugar snap peas, carrots and potatoes among plates. Spoon over the sauce and serve immediately.