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.
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cisaly payne
cpayne63@gmail.comThis dish is a great way to impress your guests. It's elegant and sophisticated, but it's also very easy to make.
Briana Mullis
m-briana@hotmail.co.ukI'm not a great cook, but this recipe was easy to follow and the results were delicious. I'll definitely be making this dish again.
mdalamin islamraj
i.mdalamin@yahoo.comThis dish is a bit pricey to make, but it's definitely worth it. The lamb is of excellent quality, and the sauce is made with fresh, high-quality ingredients.
akash kshetri
kshetri_akash@gmail.comThis is one of my favorite lamb recipes. The lamb is always tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe!
Tariq Bhatti
tbhatti29@hotmail.co.ukI'm not a fan of red meat, but I really enjoyed this dish. The lamb was cooked perfectly, and the sauce was very flavorful. I'll definitely be making this dish again.
Creative Doctor
doctor57@yahoo.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. I especially love the minted dumplings.
Job Mwanyota
m32@hotmail.comI made this dish for a dinner party, and it was a huge success. Everyone raved about the lamb and the sauce. I'll definitely be making this dish again.
Jazzmin Paquette
jazzmin.paquette98@yahoo.comThis recipe was a bit more time-consuming than I expected, but it was definitely worth it. The lamb was fall-off-the-bone tender, and the sauce was incredibly flavorful.
BN GAMING
bn-gaming@gmail.comI love the combination of flavors in this dish. The lamb is savory, the sauce is sweet and tangy, and the dumplings are light and fluffy. It's a perfect meal for a special occasion.
Kamal Arif
arif@gmail.comThis was my first time cooking lamb, and I was really pleased with the results. The lamb was cooked perfectly, and the sauce was delicious. I'll definitely be making this dish again.
Aqleem Shahbaz
s_aqleem@yahoo.comI'm not a big fan of lamb, but I really enjoyed this dish. The red wine sauce and minted dumplings really helped to balance out the flavor of the lamb.
Nathaniel Ighoja
n-ighoja@yahoo.comI've made this recipe several times, and it's always a hit with my family and friends. The lamb is always tender and juicy, and the sauce is to die for.
Malcolm Edema
edema-malcolm25@yahoo.comThis lamb dish is a true culinary delight. The red wine sauce is rich and flavorful, and the minted dumplings are a perfect complement. I highly recommend this recipe!