Lamb Noisettes With Spicy Tomato Sauce
|Butter/Margarine||2 Ounce (50 Gram)|
|Lamb noisettes/Loin / chump chops||4|
|Freshly ground black pepper||To Taste|
|Garlic||2 Clove (10 gm), crushed|
|Button mushrooms||100 Gram, cleaned, trimmed and sliced|
|Red wine||1⁄4 Pint (150 Milliliter, Burgundy Type)|
|Tomato ketchup||1⁄4 Pint (150 Milliliter)|
|Beef stock||1⁄4 Pint (150 Milliliter)|
|Watercress sprigs||4 (For Garnish)|
|Fried bread triangles||4 (For Garnish)|
Melt 25 g (1 oz) of the butter in a frying pan.
Season the noisettes generously and put into the melted fat.
Cover the pan and cook gently for 8 to 10 minutes.
Turn the noisettes over and continue for a further 8 to 10 minutes until cooked right through.
Meanwhile melt the remaining butter in a small pan and fry the garlic for 1 to 2 minutes.
Add the mushrooms and continue gently for 2 to 3 minutes.
Stir in the wine, ketchup and stock, add seasonings and bring to the boil.
Simmer gently, uncovered, for 10 to 15 minutes, stirring occasionally, until slightly reduced.
Thicken with cornflour blended in a little cold water (if using) and bring back to the boil for 2 minutes.
Taste and adjust seasonings.
Drain noisettes on absorbent kitchen paper, then serve with the sauce spooned over, garnished with watercress and fried bread.s