Noisettes Of Lamb With Eight Spices Recipes

Steps:

• Heat the sesame oil in a saucepan and cook the ginger and garlic over low heat, covered, until they are tender but not brown. Stir in the wine and stock and cook over medium heat about five minutes until the liquid is reduced by about half. Strain the mixture and return it to the saucepan. Simmer, whisk in the miso, adjusting the amount according to taste, and season with pepper. Set aside.
• Combine the dried herbs, the ground spices and the star anise in a spice grinder and grind fine. Use this mixture to coat the lamb on both sides.
• Heat the peanut oil in a heavy skillet and saute the lamb pieces over medium heat on each side until cooked to the desired degree of doneness. Put three lamb noisettes on each of four plates.
• Reheat the sauce and whisk in the remaining butter. Spoon the sauce around the lamb and serve.

Steps:

• Lay butterflied lamb leg on a cutting board and cut into 4 equal pieces, approximately 6 ounces each. Trim extraneous fat or gristle.
• Place lamb on a baking sheet and season on both sides with salt and the seven-spice powder. Sprinkle meat with sliced garlic and drizzle with 1 tablespoon olive oil. Rub with your hands to coat, massaging the spices into the lamb. Cover bowl with plastic wrap and let stand at room temperature for at least 1 hour, or wrap and refrigerate overnight.
• Put yogurt in a mixing bowl and season with salt. Stir in cucumbers, mint, grated garlic and crushed red pepper. Taste and adjust seasoning. Set aside.
• Put a large cast-iron skillet or stovetop grill pan over medium-high heat. When the pan is hot, add lamb steaks in one layer and cook for about 5 minutes, until nicely browned. Turn pieces and cook for 3 to 4 minutes more, until juices appear on surface, for medium-rare. Transfer lamb to a cutting board and let rest for about 10 minutes before slicing. (Alternatively, broil lamb or grill over coals.)
• While lamb is resting, put 2 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add chard and 1/4 cup water. Season lightly with salt. Cook for 1 to 2 minutes, until chard is just wilted. Remove chard from pan with a slotted spoon and transfer to a serving platter or individual plates.
• Carve lamb on the bias in 1/8-inch-thick slices, against the grain, and place next to the chard. Garnish with dill sprigs, if desired, and serve with a spoonful of cucumber-yogurt sauce. Pass the rest of the sauce separately.

Steps:

• Dumplings:.
• Sift the flour into a large bowl.Rub the butter into the flour to resemble breadcrumbs,then stir in the mint.
• Add about 4 tsp of cold water to form a soft dough.Knead lightly,then with floured hands,shape into 12 small balls.Set aside.
• Sauce:.
• Melt 1 oz butter in a large pan and fry the shallots until browned.Add the garlic,rosemary and bay leaf,then pour in the wine and the stock.
• Bring to the boil,then reduce the heat to a gentle simmer and carefully place in the dumplings.Cover tightly and simmer for 10-12 mins until dumplings are fluffy,but still firm.
• Dumplings:.
• Sift the flour into a large bowl. Rub the butter into the flour to resemble breadcrumbs, and then stir in the mint.
• Add about 4 tsp of cold water to form a soft dough. Knead lightly, then with floured hands, shape into 12 small balls. Set aside.
• Sauce:.
• Melt 1 oz butter in a large pan and fry the shallots until browned. Add the garlic, rosemary and bay leaf, and then pour in the wine and the stock.
• Bring to the boil, then reduce the heat to a gentle simmer and carefully place in the dumplings. Cover tightly and simmer for 10-12 minutes until dumplings are fluffy, but still firm.
• Season the lamb. Melt remaining butter in a large fry pan and fry the noisettes for 3-5 minutes on each side until browned and cooked to your liking.
• Using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes.
• Strain the red wine sauce into the pan in which the lamb was cooked. Add the redcurrant jelly and stir to incorporate any of the lamb cooking juices.
• Simmer gently until the jelly melts.
• You can reduce the sauce down a little at this stage until it becomes slightly thick and sticky, but it's not essential-just a matter of preference.
• Pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.