INGREDIENTS
12 pieces of noisettes of lamb (from the loin of the rack)
3tsp oil
180g butter
110g capers
2tbsp sherry vinegar
8tbsp chicken stock
1tbsp chopped parsley
2 potatoes, cut into thin slices
1 finely sliced onion
220g peas- frozen
Salt & pepper
Recipe continues
METHOD
Heat the oil in a pan and add 30g butter. Add the noisettes of lamb season and cook for 4-5 minutes.
Slice the potatoes thinly and start to fry in 1tsp oil and 30g butter, season.
Slice the onions finely and fry in 1tsp oil and 30g butter, season.
Plunge peas into boiling salted water and cook for 2 minutes, drain and add 30g butter. Add onions and re-season.
Take out lamb and throw away excess fat, add capers, then vinegar and reduce. Then add stock and reduce, beat in 60g butter.
Put potatoes in a ring shape in the centre of plate. Put peas and onions in centre and place lamb on top. Add parsley to sauce, pour over and round to serve.