Sherried Lamb Noisettes
4 lamb noisettes
2 teaspoons oil
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
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.