Lamb Noisettes With Red Sauce And Minted Dumplings

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 3/4 ounces butter
• 12 peeled shallots
• 2 garlic cloves, crushed
• 2 sprigs rosemary
• 1 bay leaf
• 1/2 pint red
• 1/2 lamb stock
• 8 pieces lamb, noisettes 1-inch thick
• 1 tablespoon red currant jelly
• salt and pepper
• 2 3/4 ounces self raising flour
• 1 1/2 ounces butter
• 2 tablespoons chopped fresh mint

Recipe

• 1 dumplings:.
• 2 sift the flour into a large bowl.rub the butter into the flour to resemble breadcrumbs,then stir in the mint.
• 3 add about 4 tsp of cold water to form a soft dough.knead lightly,then with floured hands,shape into 12 small balls.set aside.
• 4 sauce:.
• 5 melt 1 oz butter in a large pan and fry the shallots until browned.add the garlic,rosemary and bay leaf,then pour in the and the stock.
• 6 bring to the boil,then reduce the heat to a gentle simmer and carefully place in the dumplings.cover tightly and simmer for 10-12 mins until dumplings are fluffy,but still firm.
• 7 dumplings:.
• 8 sift the flour into a large bowl. rub the butter into the flour to resemble breadcrumbs, and then stir in the mint.
• 9 add about 4 tsp of cold water to form a soft dough. knead lightly, then with floured hands, shape into 12 small balls. set aside.
• 10 sauce:.
• 11 melt 1 oz butter in a large pan and fry the shallots until browned. add the garlic, rosemary and bay leaf, and then pour in the and the stock.
• 12 bring to the boil, then reduce the heat to a gentle simmer and carefully place in the dumplings. cover tightly and simmer for 10-12 minutes until dumplings are fluffy, but still firm.
• 13 season the lamb. melt remaining butter in a large fry pan and fry the noisettes for 3-5 minutes on each side until browned and cooked to your liking.
• 14 using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes.
• 15 strain the red sauce into the pan in which the lamb was cooked. add the redcurrant jelly and stir to incorporate any of the lamb cooking juices.
• 16 simmer gently until the jelly melts.
• 17 you can reduce the sauce down a little at this stage until it becomes slightly thick and sticky, but it’s not essential-just a matter of preference.
• 18 pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.