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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High Iron
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)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
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
