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4 lean lamb noisettes
30 ml (2 tbsp) oil
For the anchovy, mint and lime marinade:
Salt and freshly milled black pepper
30 ml (2 tbsp) freshly chopped mint
15 ml (1 tbsp) sherry vinegar
2 anchovy fillets, drained and finely chopped
15 ml (1 tbsp) Dijon or wholegrain mustard
30 ml (2 tbsp) olive oil
Juice of ½ lime
15-30 ml (1-2 tbsp) runny honey, optional
For the pan-fried asparagus:
15 ml (1 tbsp) olive oil
400 g (14 oz) asparagus, trimmed and lightly steamed
For the sherry dressing:
50 ml (2 fl oz) sherry vinegar
15 ml (1 tbsp) extra virgin olive oil
5 ml (1 tsp) caster sugar
Salt and freshly milled black pepper
To prepare the marinade place all the ingredients into a large shallow dish and mix well.
Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to 2 hours.
To prepare the pan-fried asparagus heat a large non-stick griddle or frying pan, coat the asparagus in the olive oil and cook for 5-8 minutes, turning occasionally until tender, drain, transfer to a large serving plate and keep warm.
Heat the oil for the noisettes in a clean non-stick griddle or frying pan until hot. Add the lamb and cook for 4-6 minutes on each side over a moderate heat until cooked.
To make the dressing place all the ingredients into a small bowl and whisk until combined and spoon over the asparagus.
Serve the noisettes with creamy mash potatoes and the asparagus.
Tip: This recipe works well with lamb chops or cutlets too.
(Serves 2)
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