Noisettes of lamb with crushed sweet potato
- To make the stock, roast the lamb bones in the oven
for an hour at a medium heat.
- Roughly chop the vegetables and add them to a pan
with the herbs, roasted lamb bones and enough water to cover the
vegetables and bones. Cook for two hours.
- To make the crust, tear the bread into small pieces
and blitz into breadcrumbs in a food processor. De-stalk the mint
leaves and finely chop; melt some butter in a saucepan. Mix the
breadcrumbs, mint, blackcurrants and butter together. Add a pinch
of salt and pepper. Mix the ingredients until they form a
- Now we need to make the mash. Peel and boil the
sweet potato until soft.
- Drain and mash. Add some butter, the fresh grated
ginger, and some seasoning. Keep warm.
- Blanch the sugar snaps, drain, toss in butter and
mint, season to taste and again keep warm.
- Heat some olive oil in a pan and brown the meat for
two minutes on each side, top each noisette with a little
- Place in a hot oven for 4
- Remove the lamb from the oven, place on a plate,
cover with foil and leave to rest keeping it
- Discard any excess fat from the pan, place on a
high heat and pour in the rum (be careful as this will flame up),
add the lamb stock and reduce by 1/3, adjust the
- Arrange the noisettes, mashed sweet potatoes and
vegetables on the plate and drizzle with a little
- You can also use the mash with fish, chicken, and
© Felice Tocchini 2011
Food photography by Alex Miller.
For the crust:
handful of mint leaves off the
50g of unsalted
A pinch of salt and
pepper to season
For the stock:
1 celery stick
A bunch of herbs, thyme, parsley and a bay leaf tied
together with string
For the vegetables:
2 medium sweet potatoes
20g fresh ginger grated
200g sugar snaps
Small bunch mint chopped
8 lamb noisettes
Salt and pepper
50ml Morgan spiced rum
300ml lamb stock
2 tbsp olive oil