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Sherried Lamb Noisettes

 

Ingredients

4 lamb noisettes

2 teaspoons oil

15g butter

185g mushrooms, sliced

6 spring onions

1 tablespoon tarragon (optional)

¼ cup medium sherry or orange juice

300g frozen baby carrots

1 tablespoon honey

1 tablespoon water

blanched snow peas

 

Method

Heat oil in a frying pan over medium to high heat. Add noisettes and brown both sides. Remove, and keep warm.

Add butter to the pan and sauté mushrooms and spring onions for for 2 to 3 minutes. Add tarragon and sherry. Reduce heat to low and allow to simmer for 15 to 20 minutes, or until cooked to desired degree.

Place carrot into saucepan, add honey and water. Cook, covered over low heat for 8 to 10 minutes.

Serve noisettes with the mushroom sherry sauce accompanied by carrots and snow peas.

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