Pan roasted Lamb Noisettes on braised red cabbage and Potato Puree, Mint gravy
Ingredients
2 racks of lamb with 8 ribs
20 ml Olive oil
Salt, freshly ground black pepper
1 rosemary sprig
1 garlic cloves, skin on
Mashed potatoes (Potato Puree)
500 g baking potatoes, washed
Butter
Cream
Salt, freshly ground pepper
Sauce
100 ml red wine
500 ml lamb gravy
80ml mint sauce
Red Cabbage
1 small red cabbage sliced thinly
Onions sliced
Granny smith apples
Brown sugar
Juniper berries
Rice wine vinegar
Red currant jelly
Sea salt
Method
Debone the lamb racks. Trim the fillets leaving a fine layer of firm white fat around the eye meat. If desired, the fat may be removed completely. Cut each fillet into 4 even pieces, to obtain 8 lamb noisettes. Secure each noisette with kitchen twine and refrigerate. The bones can be used to prepare a classic lamb stock or jus.
Increase the oven temperature to 180⁰C. Heat oil in a large frying pan. Season lamb. Place the lamb, rosemary and garlic cloves in the frying pan. Brown the noisettes on all sides, about 5 minutes. Discard rosemary, transfer the lamb and garlic to a baking sheet. Roast in oven until cooked, about 10 to 25 minutes. Rest in a warm place.
For the mashed potatoes, peel the potatoes and cut up roughly. Boil in seasoned water. When soft, strain put in a baking tray add butter and put in the oven to dry the excess water. When ready mash season and finish with cream.
For the red cabbage, marinate the cabbage, onions, and apples with red wine and vinegar for 24 hours. Drain cabbage and keep marinade. In a hot pan, add a little olive oil and sautee cabbage mixture, add marinade to cabbage with the red currant jelly and cook slowly for an hour. Season and serve.
For the sauce, heat the lamb gravy in a pan and add mint sauce glaze and finish with the red wine. Seasoning accordingly.