Lamb noisettes with madeira cream sauce
A traditional steak house sauce for lamb
4
Serves
10 mins
Prep Time
20 mins
Cook Time
Recipe author
Allyson Gofton
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Ingredients
8 Quality Mark lamb noisettes
i
50g butter
1/2 onion
finely chopped
1/4 cup Madeira
1/2 cup cream
1/2 cup vegetable stock
1 Tbsp cornflour
a handful of chives
finely chopped to 2 tbsp
Method
To Make Dish
1
Heat the butter in a frying pan and cook the lamb noisettes 4-5 minutes each side until golden brown.
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2
Do not overcook – they should be served just pink. Set aside.
3
Add the onion and cook gently for about 5 minutes until softened.
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4
Add the Madeira or sherry and simmer for 2 minutes.
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5
Add the cream or crème fraiche and stock, and continue simmering until the mixture has reduced by half.
6
Mix the stock and cornflour together, stir in and cook until thickened.
7
Add the herbs and season with salt and pepper.
8
Return the noisettes to the pan the warm them through.
9
Serve with fresh seasonal vegetables.
Nutrition Information per Serving (206g)
Energy
1596kJ (381 kcal)
Protein
22g
Total Fat
28.9g
Saturated Fat
17.3g
Carbs
5.4g
Dietary Fibre
g
Sodium
277mg
Iron
2.6mg
Zinc
2.8mg
Vitamin B12
2µg
