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Lamb Noisettes with wild mushrooms and peas


So peas are bang in season right now – they have been for a couple of weeks so if you can get your hands on the real deal and pod them yourself it’s well worth the effort. A lot of farmers markets will now be selling them the way the world intended them – still in their sleeping bags! Crack them open and quickly blanch them or serve them raw in salads – they bring a really nutty taste to everything!

Peas go with just about everything – they’re great in soup (Pea and Ham) but this recipe is with Lamb cutlets that have been boned and rolled into Noisettes – a groovy French butchery term for a ‘roll’. It’s slightly tricky and you’ll need to be handy with the boning knife to pull this off, but equally a good butcher will do it for you, he might give you a funny look and reckon you’re a contestant on Come Dine with Me – ignore him.

Turning a Lamb cutlet into a Noisette entails the removal of the bone and rolling the meat thats left back around the main part of the cutlet, then secure it with either butcher’s string or a cocktail stick.


4 Plates

12 Lamb Noisettes
1/2 onion
2 cloves garlic
Handful of wild mushroom – any variety or mix you fancy. Dried are also good.
Splash of brandy
Splash of Chicken stock
Sprig of Rosemary



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