LAMB NOISETTES WITH RED WINE SAUCE AND MINTED DUMPLINGS

Lamb Noisettes With Red Wine Sauce and Minted Dumplings image

This has to be one of my all time favourite recipes.I have cooked this endlessly for dinner parties,and used it many a time on my Christmas menus at the pub (due to popular demand!).I never get fed up of cooking (or eating) this.The sauce is fantastic with just a hint of rosemary and garlic and the delicious sweetness of redcurrant.I like to serve this with dauphinoise potatoes.I hope you enjoy it as much as me,and all of my customers that used to craze me for it.

Provided by Noo8820

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 ounces butter
12 peeled shallots
2 garlic cloves, crushed
2 sprigs rosemary
1 bay leaf
1/2 pint red wine
1/2 lamb stock
8 pieces lamb, noisettes 1-inch thick
1 tablespoon red currant jelly
salt and pepper
2 3/4 ounces self raising flour
1 1/2 ounces butter
2 tablespoons chopped of fresh mint

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.