- 8 Trimmed noisettes cut from boned loins of Lamb
- 200g Cous Cous
- 1 tablespoon chopped fresh Mint
- 1 tablespoon chopped fresh Parsley
- 15ml (1 tablespoon) Olive Oil
- Soak Cous Cous in warm water for approximately 10 minutes, drain and steam in a colander lined with fine muslin for about 30 minutes, stir occasionally (traditional recipes steam the Cous Cous over a simmering lamb stew).
- Prior to serving, lightly stir in the remaining ingredients and season to taste.
- Roast Gravy Made in the traditional manner by roasting the bones and root vegetables, draining any fat, and simmering with stock, reducing to concentrate flavour and colour.
- Thicken if required and enrich with Elderflower Cordial to taste.
- Serving suggestion Season and pan fry noisettes of lamb, keeping underdone, present on a bed of minted Cous Cous and surround by a cordon of Elderflower gravy. This dish can also use a whole trimmed eye of meat from the loin of lamb, which has been sealed on a hot griddle plate and cooked through a further 8 to 10 minutes. Carve this and arrange onto the Cous Cous as before.
Tuesday, November 11, 2008