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Noisettes of Lamb with Wine and Herbs
Preparation info
Serves
4
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
Sweet, tender lamb and vegetables all cooked in one dish make this a recipe which takes care of itself. Choose a spacious, pretty casserole so you can serve it straight from the oven to the table.
Ingredients
6 - seasoned flour
25 g 1 oz
Method
Either buy a piece of lamb with six loin chops on it and ask the butcher to bone, roll and cut the joint into six, or, alternatively, buy six loin chops and with a small sharp knife remove the T-bone at the base. Then roll and tie them up individually yourself. Dip both sides of the meat in seasoned flour. Heat the butter in a frying pan, add the meat and brown gently on both sides for about 15