Ingredients

• 50 grams butter (see Cook’s Tips)
• 8 lamb noisettes
• 1/2 onion or 6 shallots, finely chopped
• 1/4 cup Madeira or medium Sherry
• 1/2 cup cream or crème fraiche
• 1/2 cup chicken or vegetable stock
• 1 tablespoon cornflour
• 2 tablespoons chopped chives or tarragon

Method

1. Heat the butter in a frying pan and add the lamb noisettes. Cook on both sides for 4-5 minutes until golden brown. Do not overcook – they should be served just pink. Set aside.
2. Add the chopped onion or shallots and cook gently for about 5 minutes until softened. Add the Madeira or Sherry and simmer for 2 minutes.
3. Add the cream or crème fraiche and stock and continue simmering until the mixture has reduced by half. Mix the stock and cornflour together, stir in and cook until thickened. Add the herbs and season with pepper if wished. Return noisettes to the pan and warm them through. Serve with fresh seasonal vegetables.

Cooks Tips

- Your butcher will usually prepare noisettes for you, but if you have to make your own, buy loin chops and remove the bone. Wrap the tail around the eye fillet and secure with a toothpick. This is not quite the real thing but fairly close. - Butter will give better flavour to this dish. Try butteroil or unsalted butter for a fresh butter flavour.