Jessica's Lamb Noisettes with Dauphinoise Potatoes


4x lamb loin noisettes (2 per person)

4 to 5 medium maris piper potatoes

300g of rainbow chantenay carrots

200g asparagus

1 onion (peeled and halved)

12 cloves of garlic

125 g redcurrants (in sprigs)

1 orange (juice of)

2 tablespoons olive oil (for marinade and greasing the pan)

Large bunch of rosemary (at least 12 sprigs)

2 tablespoons redcurrant jelly

300 ml double cream

½ tablespoon of brown sugar

2 tablespoon butter (for asparagus and carrots)

4 tablespoons red wine (non-alcoholic if necessary)

Salt and pepper


1. Pre-heat the oven to 190 degrees C.

2. Place the double cream into a medium sized saucepan with the halved onion, four slightly crushed garlic cloves and a generous amount of rosemary (4 sprigs). Bring just to boiling point and then set aside for flavours to infuse.

3. Place the lamb in a shallow dish to marinade with olive oil, the juice of an orange, 4 lightly crushed garlic cloves, rosemary (2 sprigs) and seasoning.

4. Using a mandolin on the thinnest setting, slice the potatoes (skin on). Place in a bowl and add the infused cream once strained.

5. Line a loose bottomed muffin tray with foil or parchment paper and grease with seasoned olive oil.

6. Layer the cream soaked potato slices into the muffin tray. Using the remaining cream, top up the muffin tray to just under the final layer. Season and place in the oven for 30 mins.

7. Clear down working area.

8. Prepare the carrots by lightly scrubbing. Place in a small pan of water.

9. Prepare the asparagus by removing any woody stems and trimming to uniform length.

10. Bring the carrots to the boil and then simmer for 7-8 minutes.

11. Whilst carrots are boiling, check on potatoes. Push them down lightly with the back of a spoon.

12. Clear area down working area.

13. Drain carrots and set aside for a moment.

14. Remove potatoes from the oven and turn onto a baking tray. Remove muffin bases and foil/parchment.

15. Place plates in the warmer.

16. Heat a pan for the lamb and then sear the lamb for 4-6 minutes, ensuring that the fat has opportunity to render. Place the pan in the oven for 16-19 minutes (depending on size of noisettes).

17. Return potatoes to the oven.

18. Add the marinade juices to a small saucepan along with the redcurrants, 1 lightly crushed garlic clove, some more rosemary (2 sprigs) and red wine. Bring to the boil and then reduce, stirring in the recurrent jelly. Strain to a small clean pan and keep warm.

19. Add butter and sugar to the pan of carrots and heat gentle until a sugar glaze is formed on the carrots. Remove from heat and place in warmer.

20. Remove lamb from oven and place on board to rest.

21. In a shallow pan, saute the asparagus with 3 sprigs of rosemary, 3 crushed garlic cloves, olive oil and seasoning for 4-5 minutes.

22. Remove potatoes from oven.

23. Plate up.

24. Clear down.

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