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Loin of lamb with broad beans and fine herbs recipe
- Cuisine: French
- Serves 2
Bordeaux – Pauillac – Bordeaux
Today Gabriel Gaté presents Taste Le Tour from Dominique Portet’s winery. Sommelier, Christian Maier, speaks with Dominique, a native of Bordeaux about the superb red wines of Pauillac. Gabriel cooks a delicious dish of lamb, a great speciality of the region. For more Tour news, visit the SBS Tour de France website.
Ingredients
2 loins of lamb, trimmed of fat and skin, each about 150 g1 clove of garlic, finely sliced
3-4 sprigs of lemon thyme
Freshly ground black pepper
1 1/2 tbsp olive oil
6 baby carrots, peeled
3 tbsp water
1 cup freshly shelled broad beans
Salt
50 ml dry white wine
10 g butter
About 10 tarragon leaves
A few fresh herbs for garnish – mint leaves and chervil are nice
Preparation
Cut each loin of lamb into 5 pieces. In French the cut is called ‘noisette’. Season the noisettes with finely sliced garlic, chopped lemon thyme, a little freshly ground black pepper and 1 tbsp olive oil. Put aside for 30 minutes.Place the carrots in a small pan with 1/2 tbsp olive oil and 3 tbsp water and cook, covered, for about 8 minutes.
Place the shelled broad beans in a saucepan of boiling water. Drain after
3 minutes, then peel the broad beans.
Heat a non-stick frypan and cook the lamb noisettes, seasoned with salt, for about 2-3 minutes on each side. Transfer the noisettes to a dish.
Add 50 ml dry white wine to the pan and bring to the boil. Add the carrots and their cooking juices, the broad beans, a knob of butter and the tarragon leaves.
Serve 5 pieces of lamb per person onto 2 plates. Spoon the vegetables and juices in between the noisettes and garnish with a few mint leaves and chervil leaves.
If you enjoyed this Loin of lamb with broad beans and fine herbs recipe then browse more French recipes, meat recipes, bordeaux recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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