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Noisettes of Lamb with Mustard and Rosemary

Loin of Lamb (about 3lbs. on the bone)
4 tbs. English Mustard
1 tbs. Balsamic Vinegar
1 dessertspoon chopped fresh Rosemary leaves
2 cloves of Garlic crushed or chopped.
For the Soubise;
4 med onions
2 oz. Butter
2 oz. flour
1 dessert spoon chopped fresh Rosemary
2 Tbs. English Mustard
4 oz. cream.

Get the butcher to bone out the loin for you.
Roll the boined loin up like a swiss roll and cut down into 12 noisettes or boned cutlets.
Using metal or thin wooden skewers thread these cutlets onto 4 skewers (3 on each).
The easiest way to do this is to firstly stick the skewer through the end of the tail of each cutlet then roll up neatly and skewer the eye.
Mix the mustard,vinegar,crushed garlic and rosemary into a paste and use this to coat both sides of the noisettes.
Let them rest in this for at least an hour before cooking.
Sweat the onions butter and rosemary together either in a covered pot on a low heat or sealed in a bowl in the microwave.
Either way this will take about 10 to 15 mts.You will be rewarded by the most delicious perfume of rosemary when you open the container.
Tip these with the flour, and the mustard into a liquidiser and process.
Turn the mixture into a pot and reheat gently.
Add the cream just before serving and reheat to below boiling point or it may curdle.
Set your oven to it's highest and when it is up to heat put the niosettes in on a baking tray.
(If you have a large enough grill they would cook well under it, or indeed even better on a barbecue).
At any rate they will take very little time to cook.
Ideally they should be crisp on the outside and still pink in the middle.
Leave on a little longer if you prefer them well done.
Reheat the sauce gently and serve on the side.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef