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    Noisettes of English Lamb with Apricot and Almond

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    Noisettes of English Lamb with Apricot and Almond

    Serves: 4


    • Apricot stuffing
    • 250g sausage meat
    • 1 small onion, finely chopped
    • 100g flaked almonds
    • 100g ready-to-eat, semi-dried apricots, roughly chopped
    • 50g fresh breadcrumbs
    • 1 teaspoon fresh thyme leaves
    • 1 beaten egg
    • Salt and pepper
    • 2 racks of English lamb, boned, with skin attached
    • Vegetable oil to brown meat
    • Pea mash
    • Salt and pepper
    • 200g mashed potato per person
    • 450g fresh or frozen peas
    • Jus
    • 400ml lamb stock
    • Good sprig of fresh rosemary
    • Tomato compote
    • 2 shallots, finely chopped
    • 2 tablespoons olive oil
    • 6 plum tomatoes, peeled, deseeded and chopped into small pieces
    • 1 clove garlic, crushed
    • 8 basil leaves, finely shredded


    1. Peel the tomatoes by blanching them for 2 minutes in boiling water. Puncture the skin with a sharp knife then remove. It should slide off easily. Chop the tomatoes, deseed and set aside.
    2. Cook the shallots in the olive oil until soft. Add the garlic and cook for 2 minutes. Add the tomatoes and cook for about 10 minutes or until the mixture has reduced and is fairly dry. Stir in the chopped basil and season. The tomato compote can be cooked in advance and refrigerated.
    3. Combine all the ingredients for the stuffing. Sit the stuffing on top of the lamb fillets and wrap the skin over to make a cylindrical shape. Tie at intervals to form a neat joint. Season and seal in hot oil to colour and crisp the skin all over. Transfer to a roasting tin and cook in a preheated oven at 200°C/gas mark 6, for 20-25 minutes per 450g. Cover and leave to rest in a warm place.
    4. Cook the peas. Reserve half and transfer the rest to a food processor or blender. Process to a fine purée. Heat the potatoes in a pan with a little milk and mix with the pea purée and the reserved peas. Season.
    5. To make the jus, bring the lamb stock to the boil with the rosemary. Turn down heat and simmer to reduce volume by half.
    6. To serve, place a portion of the pea mash in the middle of the plate (using a metal ring will give a neater appearance), carve the meat, allowing three thick slices per person and sit on top of the pea mash. Reheat the tomato compote and place on top of the meat. Spoon the lamb jus around the edge of the mash. To enhance the appearance of the dish, reserve a little of the pea purée, thin with vegetable or chicken stock and drizzle through the lamb jus.

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