Lamb noisettes with Ballymaloe Mint Jelly

Ingredients:

Allow per serving
• 1—2 noisettes of lamb
• Salt and freshly ground pepper to taste
• 1—2 rounds of white bread
• Butter and olive oil for frying
• 1 heaped teasp spring onions, finely chopped
• 1 tbsp dry white wine
• 1 tbsp chicken or vegetable stock
• 1 tsp roux
• 1 tsp Ballymaloe Mint Jelly

Method:

1. Cut round croûtons of bread, about the same thickness as the lamb noisettes.
2. Fry them in a little butter and oil, until golden brown. Keep warm while you cook the noisettes.
3. Melt a little more butter and oil in a pan, season the noisettes and fry for 3—4 mins on each side until cooked.
4. Remove from the pan.
5. To make the sauce, toss the spring onions into the pan sweat for a few mins, add the wine and stock, bring to the boil to deglaze the pan.
6. Thicken very slightly with a little roux and stir in a tiny knob of butter and the Ballymaloe Mint Jelly.
7. Arrange each noisette on a croûton, spoon a little of the sauce over and serve immediately.

Source: Ballymaloe