Lamb Noisettes with Madeira Cream Sauce
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Lamb Noisettes with Madeira Cream Sauce

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<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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Ingredients

  • 8 Quality Mark lamb noisettes (see Tips & Tricks)
  • 50g butter
  • ½ onion
  • ¼ cup Madeira or medium sherry
  • ½ cup cream or crème fraiche
  • ½ cup chicken or vegetable stock
  • 1 tablespoon cornflour
  • 2 tablespoons chopped chives or tarragon

Method

Heat the butter in a frying pan and cook the lamb noisettes 4-5 minutes each side until golden brown. Do not overcook – they should be served just pink. Set aside.

Add the onion and cook gently for about 5 minutes until softened. Add the Madeira or sherry and simmer for 2 minutes.

Add the cream or crème fraiche and stock, and continue simmering until the mixture has reduced by half. Mix the stock and cornflour together, stir in and cook until thickened. Add the herbs and season with salt and pepper. Return the noisettes to the pan the warm them through. Serve with fresh seasonal vegetables.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 206g
Energy kJ (kcal) 1596 (381)
Protein (g) 22.0
Fat (g) 28.9
Saturated (g)
17.3
Carbohydrate (g) 5.4
Sugars (g)
3.8
Sodium (mg) 277
Iron (mg) 2.6
Zinc (mg) 2.8
Vitamin B12 (ug) 2.0
Vitamin D (ug) 0.7
Selenium (ug) 5.3
  • Your butcher will usually prepare noisettes for you, but if you have to make your own, buy loin chops and remove the bone. Wrap the tail around the eye fillet and secure with a toothpick. This is not quite the real thing but fairly close.

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