Lamb with mint sauce
serves 4
ingredients
8 lamb noisettes, 2.5cm/1in thick
2 tablespoons vegetable oil
50ml/2fl oz white wine
salt and freshly ground black pepper
For the mint sauce
2 teaspoons granulated sugar
1 bunch of fresh mint leaves, finely
chopped
2 tablespoons white wine vinegar
• To make the mint sauce, stir 2 tablespoon boiling water and the sugar
together until the sugar has dissolved, then add the mint and vinegar.
Season with salt and pepper. Leave to stand for 30 minutes to allow the
flavours to mingle.
• Season the lamb with pepper. Heat the oil in a large frying pan, then
sauté the lamb, in batches if necessary, for about 3 minutes on each side
for pink meat.
• Transfer the lamb to a warmed serving plate, and season with salt, then
cover and keep warm. Transfer the mint sauce to a jug or sauceboat.
• Pour the wine into the cooking juices, and stir with a wooden spoon to
dislodge the sediment and any other bits from the bottom of the pan.
Bring to the boil and let the juices bubble for a couple of minutes, then
pour the sauce over the lamb.
• Serve the lamb noisettes and mint sauce at once, accompanied by
roasted new potatoes and carrots.
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