Noisettes d’agneau with sauce rosé

Ask your butcher to prepare these tender cuts of boneless lamb with string for you. Serve the lamb pink

Serves 4
500g large frying potatoes, peeled Virgin olive oil, for deep frying 4 noisettes (about 350-400g) new season’s lamb, neatly tied 1 tsp smoked mild paprika 1⁄2 tsp sea-salt flakes 4 garlic cloves, crushed, skinned and chopped
30g butter in cubes 100ml rosé wine 2 tbsp redcurrant jelly or apricot jam 1⁄4 tsp Tabasco sauce, optional

Step 1) Slice the potatoes lengthways into 30mm slices, then across to make matchsticks. Rinse in cold water for 1 minute, drain and dry with kitchen paper.

Step 2) Pre-heat the oven to 150°C, Gas Mark 2. Heat at least 5cm oil in a deep-fat fryer until 180°C or a 1cm cube of stale bread browns in 30 seconds. Cook potatoes in 2 or 3 batches for 3-5 minutes; drain on crumpled kitchen paper. Set on crumpled foil and keep hot in the oven.

Step 3) Dry the lamb with kitchen paper. Pound the paprika, salt and garlic to a paste with a pestle and mortar; stir in 1 tsp water and rub the paste over the lamb.

Step 4) Heat half the butter in a non-stick frying pan until it sizzles. Quickly add the lamb and sizzle for 2 minutes over a medium heat on the first side and 3 minutes on the second. Push lamb to one side of the pan. Pour in the wine, jelly and Tabasco, if using. Stir and mix until the jelly melts and wine reduces; add remaining butter, then swirl the pan to coat the lamb. Cook 2 minutes more and serve.

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