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Рецепт Grilled Lamb Noisettes With Rosemary And Lime
by CookEatShare Cookbook

Grilled Lamb Noisettes With Rosemary And Lime
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Ингредиенты

  • 1 1/3 lb (600 g) lamb noisettes
  • 1 tsp rosemary (crushed)
  • 2 limes (zest and juice)
  • 1 tbsp extra virgin olive oil
  • ¼ c. (50 g) unsalted butter
  • Salt, freshly grnd black pepper
  • 1 1/3 c. (250 g) basmati rice
  • 2 to 3 sprigs chives (minced)
  • A few frisée lettuce leaves

Инструкции

  1. Clean the limes by brushing them in cool water. Dry them
  2. Using quite a fine zester, remove the zest from the 2 limes and chop it into small pcs of about 2/5″ (1 cm). Set aside
  3. Squeeze the juice from the 2 limes. Set aside
  4. Bring a saucepan of lightly salted water to the boil
  5. As soon as it begins to boil, cook the rice in it for about 20 min on medium heatTo prepare the lamb noisettes
  6. Heat the extra virgin olive oil in a large frying pan on high heat
  7. Sear the lamb noisettes on one side for about 3 min, still on high heat
  8. Season with salt and pepper, and sprinkle with some of the crushed rosemary
  9. Turn the lamb noisettes and sear the other side for 3 min on medium heat
  10. Season again with salt and pepper, and sprinkle with more of the crushed rosemary
  11. Take care not to overcook the noisettes (they will lose their flavor) and make sure which the meat stays pink on the inside
  12. Once cooked, remove the noisettes from the frying pan and keep hot
  13. Deglaze the frying pan which you used to cook the lamb by adding a glass of water to the cooking juices
  14. Use a wooden spatula to scrape the frying pan and reduce the juices by half, stirring from time to time, on high heat
  15. Then, add in the lime juice and zest, followed by the butter
  16. Save a little of the zest for the final decoration
  17. Cook on low heat for 10 min, stirring regularly
  18. Drain the rice once it is cooked.
  19. Place the lamb noisettes on each (warmed) plate. Spoon on the sauce, and add in a few spoonfuls of lightly peppered rice
  20. For decoration, sprinkle a little of the zest which you set aside over the rice, and sprinkle a few minced chives on each lamb noisette
  21. For the finishing touch, put a few small, crispy frisée salad leaves on each plate
  22. Serve nice and warm.