Nikki experimented with her purchase of a lamb noisette from My Butcher and discovered something very interesting - lamb, mint and raspberries are a great combination! She tells us to be careful not to break the raspberries down too much while cooking, just delicately stir to combine. Thank you for the recipe and pictures Nikki!
- 1 Canterbury lamb noisette
- 1 cup red wine
- 4 tsp honey
- 1 tsp cornflour or arrowroot
- 1 cup raspberries, fresh or thawed
- 4 tbsp fresh mint, roughly chopped
- Olive oil
- Salt and pepper for seasoning
Remove noisette from refrigerator and allow it to reach room temperature before cooking.
Slice the lamb into four portions. Massage olive oil, salt and pepper into the meat and sear on all sides in a fry pan. Place seared portions into a preheated 200ºC oven and cook for 15 to 20 minutes or to your preference.
Meanwhile, in a saucepan bring the wine and honey to a simmer. Combine cornflour or arrowroot with water and stir to create a slurry. Add the slurry to the saucepan and whisk until the desired consistency is reached. Place the raspberries and mint leaves in the liquid and carefully stir to combine without breaking the berries. Remove from the heat.
Serve lamb noisette with raspberry and mint sauce and your choice of vegetables
recipe shared by Nikki