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LAMB NOISETTE, COURGETTE, TOMATO and LAMB SAUCE

Serves: 2 Prep Time: 1 Hour Cooking Time: 40 minutes

INGREDIENTS

1 x Sykes Lamb Noisette
Sea salt
1 x yellow courgette
1 x green courgette
40g butter
200g spinach – washed
1/2 bunch basil
6 x cherry tomatoes – red or
yellow
50ml rapeseed oil
1 sprig oregano or rosemary
3 sprigs thyme
1 x lemon
2 x clove garlic – smashed
1 x carrot
1 x small onion
2 sticks celery
100g x lamb trim or mince
100ml white wine
1 cup lamb or veal stock
1 tspn plain flour
1 tspn tomato puree
1 bay leaf

METHOD

For the lamb sauce – Finely chop the carrots, celery, onion and
garlic and place into a heavy sauce pan with the lamb trim or
mince, the bay leaf, 2 sprigs of thyme and 20g butter. Cook on
medium heat for 20 minutes, stirring regularly, until the meat and
vegetables have coloured to a rich brown. Add the flour and tomato
paste and cook for a further 2-3 minutes. Add the wine and reduce
to a thick syrup. Add the stock, bring to the boil and reduce by half.
Strain the sauce and season. Chill overnight if possible and remove
the fat from the top before reheating.

For the courgette puree – Trim the green part of 1 courgette off
and set aside. Discard the seeds. In a large pan of salted water, boil
the courgettes for 3 minutes or until soft. Add the spinach and basil
to the pan and cook for a further minute. Drain the vegetables and
blend until very smooth. Whilst blending, keep adding the
remaining butter until you have a smooth, buttery puree. Season
and set aside.

For the boiled courgettes – Slice on a diagonal or ‘turn’ 1 courgette.
In a large pan of salted boiling water, blanch the courgettes for 1
minute. Immediately refresh in ice-cold water, drain and set aside
to reheat later. Warm through with a touch of salted butter.

For the pickled courgette – Shave large strips of courgette with a
vegetable peeler. Place the strips into a bowl and season with salt
and a squeeze of lemon. Set aside until required.

For the tomatoes – Cut a tiny cross into the bottom of each tomato.
Boil for 10 seconds then refresh in ice-cold water. Remove the skin
from the tomatoes and place into a small tub with the rapeseed oil, a
sprig of thyme, the oregano, a clove of garlic and a pinch of salt. Set
aside and marinate overnight.

For the lamb – Preheat the oven to 180c. Remove the lamb from the
fridge and bring to room temperature. Season well with good sea
salt. Place a large, oven-proof frying pan on medium heat and
gently seal the lamb for 4-5 minutes on all sides. Place the pan into
the oven for 18 minutes. Remove the pan from the oven – the lamb
should reach an internal temperature of 58 degrees. Rest the lamb
for 8-10 minutes and carve into 6-8 slices.

To serve – Gently reheat the puree, boiled courgettes and sauce and
present on a warm plate. Top with the sliced lamb and garnish with
the pickled courgettes, tomatoes and fresh herbs. Great with
crunchy hassleback potatoes!

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