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| | Lamb Noisettes with Ballymaloe Mint Jelly and Butter Sauce | |  |
What you need:
Allow per serving:
1-2 Noisettes of Lamb
1-2 Rounds of white bread
1 heaped teasp. Finely chopped spring onions
1 tablesp. dry white wine
1 teasp. roux
Butter
1 teasp. Ballymaloe Mint Jelly
What to do:
Cut round croûtons of bread of medium thickness the same diameter as the noisettes. Fry them until golden brown in butter and oil. Keep them warm while you cook the noisettes. Season and sauté the noisettes for 3-4 minutes on each side in foaming butter. Remove from pan. Toss spring onions on pan for 1-2 minutes, add wine and stock, stir and scrape pan while boiling fast. Thicken very slightly with roux and stir in remaining butter and Mint Jelly. Mount each noisette on a crouton, spoon sauce over and serve immediately.
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