|
NOISETTES
WITH TANGY APRICOT SAUCE RECIPE
This recipe
will teach you how to make Noisettes with Tangy Apricot Sauce.
It is a quick and easy recipe to make. What a wonderful recipe
this is to make as it is a change from having plain loin chops.
Noisettes are rolled boneless loin chops and the tangy apricot
sauce just adds a bit of difference. My husband and I like
having the Noisettes with Tangy Apricot Sauce served with
couscous. They are also great with mashed potatoes and peas
but whatever you have with them taste great with the noisettes
as the taste of them makes the whole meal just magnificent.
Noisettes
with Tangy Apricot Sauce Ingredients
8 lamb
noisettes
Tangy Apricot Sauce:
1 Tbs soy sauce
125g apricot jam
1 clove garlic crushed
1 Tbs white wine vinegar
1/2 tsp ground cinnamon
Noisettes
with Tangy Apricot Sauce Method
In a non stick frying pan cook
the noisettes for 5 minutes each side or until cooked to how
you like them then set aside and keep warm. Make the sauce
by adding jam, soy sauce, garlic, cinnamon and vinegar into
a small saucepan and cook stirring over a low heat until jam
melts and all the ingredients are blended together. Spoon
the sauce over the noisettes then serve the Noisettes with
Tangy Apricot Sauce with couscous and salad or if you prefer
vegetables.
Enjoy your freshly made
Noisettes with Tangy Apricot Sauce!
REDCURRANT
LAMB ROAST RECIPE
This
recipe will teach you how to make Redcurrant Lamb Roast. It
is a quick and easy recipe to make.
I love making different roasts up each Sunday and having my
children and grandchildren home for lunch as to me it just
makes a really special day. One of my favourite roast to cook
is the Redcurrant Lamb Roast. It has a wonderful taste with
the ginger baste and the redcurrant sauce and of course you
add some baked potatoes, pumpkin and beans with it and you
have a sensational meal. After you have this Redcurrant Lamb
Roast you can finnish the meal off with homemade apple pie
and icecream.
Redcurrant Lamb Roast Ingredients
1.5kg lean leg of lamb
Ginger Baste:
30g butter
1 tsp soy sauce
1 Tbs redcurrant jelly
1 clove garlic crushed
1 tsp grated fresh ginger
Redcurrant Sauce:
2 Tbs redcurrant jelly
250mls chicken stock
2 Tbs chopped fresh mint
1 Tbs cornflour blended with 3 Tbs port
Redcurrant
Lamb Roast Method
Trim the roast of excess fat
and place it into a baking dish. To make the ginger baste
combine butter, ginger, garlic, soy sauce and 1 tablespoon
redcurrant jelly into a saucepan and stir over medium heat
until butter melts. Pour the ginger baste over the leg of
lamb and bake for 1 1/2 hours or until cooked as desired making
sure to baste it frequently with the liquid from the baking
dish when finnished cooking remove the roast and keep it warm.
Next make the sauce by placing the baking dish on top of the
stove then combine the redcurrant jelly, stock and mint and
bring to the boil then whisk in the blended cornflour making
sure to stir until the sauce thickens. Slice the meat and
then serve the Redcurrant Lamb Roast.
Enjoy your freshly
made Redcurrant Lamb Roast!
Search Recipes
|
