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The Caterer

Noisettes of lamb glazed with a paloise sauce by Marcus Ashenford

11 September 2006
Noisettes of lamb glazed with a paloise sauce by Marcus Ashenford

INGREDIENTS

(serves four)

Saddle of lamb chumps
8 lambs' sweetbreads
4 lambs' kidneys
Olive oil, for cooking
8 Desirée potatoes
50g clarified butter
50ml water
Butter
8 cloves garlic
4 field mushrooms
Salt and pepper
120g spinach, washed and destalked
8 baby carrots
8 baby leeks
4 baby turnips
220g hollandaise sauce (paloise - using 1dsp mint, julienned)
275ml lamb finished reduction (roasted lamb bones, shallots, carrot, celery, thyme)

METHOD

Remove loins from lamb saddle. Trim all fat and sinew off. Cut each loin into four noisettes (two per portion). Blanche, skin and roast sweetbreads. Cut kidneys in half. Remove fat, sinew and inside gristle.

Pan-fry noisettes in olive oil - keep underdone. Reserve and keep hot. Pan-fry or grill kidneys - keep underdone (about 30 seconds each side). Set aside and keep hot.

Cut potatoes into small barrel shapes with a 5cm cutter. Round off. Put 50g clarified butter and 50ml water in a pan with potatoes and garlic, boil until liquid has evaporated and potatoes have absorbed butter and become fondant. Roast mushrooms in the oven with butter, salt, black pepper. Cook spinach in a little butter. Blanch baby carrots, leeks and turnips in butter, adding seasoning.

Put roasted sweetbreads on top of lamb noisettes. Coat with mint-flavoured hollandaise (paloise) sauce. Glaze under grill.

To plate, centre mushrooms at top of plate, top with buttered spinach, kidneys, garlic cloves. Place two potatoes, each topped with a lamb noisette below this (at five o'clock and seven o'clock). Place baby vegetables between mushrooms and potatoes. Pour lamb reduction around. Serve.

Marcus Ashenford

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