Best 3 Lamb Noisettes With Red Wine Sauce And Minted Dumplings Recipes
Indulge in a culinary delight with our delectable Lamb Noisette with Red Wine Sauce and Minted Dumplings. This main course recipe presents tender lamb noisettes seared to perfection, complemented by a rich and flavorful red wine sauce. Alongside the lamb, you'll create light and fluffy minted dumplings, adding a refreshing herbal touch to the dish. This comprehensive guide provides step-by-step instructions for preparing each component, ensuring a successful and enjoyable cooking experience. Whether you're an experienced chef or just starting, this recipe will guide you through the process of creating a restaurant-quality meal in the comfort of your own kitchen.
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LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
- Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
ROAST RACK OF LAMB WITH MINT SAUCE
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.
Categories Lamb Mustard Roast New Year's Eve Mint Rack of Lamb Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make lamb:
- Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
- Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
- Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
- To make sauce:
- Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.
LAMB NOISETTES WITH RED WINE SAUCE AND MINTED DUMPLINGS
This has to be one of my all time favourite recipes.I have cooked this endlessly for dinner parties,and used it many a time on my Christmas menus at the pub (due to popular demand!).I never get fed up of cooking (or eating) this.The sauce is fantastic with just a hint of rosemary and garlic and the delicious sweetness of redcurrant.I like to serve this with dauphinoise potatoes.I hope you enjoy it as much as me,and all of my customers that used to craze me for it.
Provided by Noo8820
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dumplings:.
- Sift the flour into a large bowl.Rub the butter into the flour to resemble breadcrumbs,then stir in the mint.
- 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.
- Sauce:.
- 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 wine and the stock.
- 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.
- Dumplings:.
- Sift the flour into a large bowl. Rub the butter into the flour to resemble breadcrumbs, and then stir in the mint.
- 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.
- Sauce:.
- 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 wine and the stock.
- 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.
- 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.
- Using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes.
- Strain the red wine sauce into the pan in which the lamb was cooked. Add the redcurrant jelly and stir to incorporate any of the lamb cooking juices.
- Simmer gently until the jelly melts.
- 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.
- Pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Sear the Noisettes Properly: Searing the noisettes properly is essential for developing a flavorful crust. Make sure your pan is hot enough before adding the noisettes and sear them for 2-3 minutes per side, or until they are golden brown.
- Use a Good Quality Red Wine: The red wine sauce is a key component of this dish, so it's important to use a good quality wine. Choose a wine that you would enjoy drinking on its own.
- Reduce the Red Wine Sauce Properly: Reducing the red wine sauce concentrates its flavor. Be patient and let the sauce simmer for at least 15 minutes, or until it has reduced by about half.
- Cook the Dumplings Properly: The dumplings are a delicate addition to this dish, so it's important to cook them carefully. Bring the water to a boil, then reduce the heat to a simmer and cook the dumplings for 10-12 minutes, or until they are cooked through.
Conclusion:
Lamb noisettes with red wine sauce and minted dumplings is a delicious and elegant dish that is perfect for a special occasion. The combination of tender lamb, rich red wine sauce, and fluffy minted dumplings is sure to impress your guests. With a little planning and effort, you can easily make this dish at home.
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