Noisettes are slices cut from boned lamb rib chops. The meat is tightly rolled up and tied at 1½ – inch intervals with string. The rolled meat is then sliced between the strings to make lean and succulent portions.
Ingredients to serve four:
- 1 garlic clove
- 4 noisettes of lamb
- Salt
- Pepper
- ⅔ cup (150 ml) dry vermouth or dry white wine
- 4 rosemary sprigs
- 1½ lb (700 g) tomatoes
- 1 green pepper
- Watercress springs
This adaptation of a popular Greek dish uses a yogurt sauce rather than the traditional béchamel.
Ingredients to serve four:
- 3 medium-sized eggplant
- Salt
- Corn oil
- 1 large onion
- 1 lb (500g ) ground lamb
- 1 tablespoon (15 ml) tomato paste
- ⅔ cup (150 ml) lamb or beef stock
- Freshly ground black pepper
- 2 eggs
- 1 ¼ cups (300 ml) yogurt
- 4 tablespoons (25 g ) flour
- ½ cup (50 g) grated Cheddar cheese
Ingredients to serve four to six:
- 3 tablespoons (45 ml) corn oil
- 2 onions
- 1 inch (2 cm) pieces ginger root
- 2 garlic cloves
- 1 green chili
- 1 teaspoon (5 ml) turmeric
- 2 teaspoons (10 ml) ground coriander
- 1 teaspoon (5 ml) ground cumin
- ½ teaspoon (2.5 ml) cayenne
- 1 teaspoon (5 ml) paprika
- 2 lb (1 kg) lean boneless shoulder or leg of lamb
- 2 ½ cups (600 ml) chicken stock
- Salt
- Pepper
- ½ inch (1 cm) slice creamed coconut
Ingredients to serve four:
- 8 rib lamb chops
- 2 lamb kidneys
- 2 cups (250g) sliced onions
- 1 large carrot
- 2 tablespoons (30ml) chopped mint
- Salt
- Pepper
- 4 cups (500g) sliced potatoes
- 1 ¼ cups (300ml) lamb or beef stock
- Corn oil
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