This has to be one of my all time favourite recipes.I have cooked this endlessly for dinner parties,and used it many a time on my Christmas menus at the pub (due to popular demand!).I never get fed up of cooking (or eating) this.The sauce is fantastic with just a hint of rosemary and garlic and the delicious sweetness of redcurrant.I like to serve this with dauphinoise potatoes.I hope you enjoy it as much as me,and all of my customers that used to craze me for it.
Provided by Noo8820
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dumplings:.
- Sift the flour into a large bowl.Rub the butter into the flour to resemble breadcrumbs,then stir in the mint.
- Add about 4 tsp of cold water to form a soft dough.Knead lightly,then with floured hands,shape into 12 small balls.Set aside.
- Sauce:.
- Melt 1 oz butter in a large pan and fry the shallots until browned.Add the garlic,rosemary and bay leaf,then pour in the wine and the stock.
- Bring to the boil,then reduce the heat to a gentle simmer and carefully place in the dumplings.Cover tightly and simmer for 10-12 mins until dumplings are fluffy,but still firm.
- Dumplings:.
- Sift the flour into a large bowl. Rub the butter into the flour to resemble breadcrumbs, and then stir in the mint.
- Add about 4 tsp of cold water to form a soft dough. Knead lightly, then with floured hands, shape into 12 small balls. Set aside.
- Sauce:.
- Melt 1 oz butter in a large pan and fry the shallots until browned. Add the garlic, rosemary and bay leaf, and then pour in the wine and the stock.
- Bring to the boil, then reduce the heat to a gentle simmer and carefully place in the dumplings. Cover tightly and simmer for 10-12 minutes until dumplings are fluffy, but still firm.
- Season the lamb. Melt remaining butter in a large fry pan and fry the noisettes for 3-5 minutes on each side until browned and cooked to your liking.
- Using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes.
- Strain the red wine sauce into the pan in which the lamb was cooked. Add the redcurrant jelly and stir to incorporate any of the lamb cooking juices.
- Simmer gently until the jelly melts.
- You can reduce the sauce down a little at this stage until it becomes slightly thick and sticky, but it's not essential-just a matter of preference.
- Pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.
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FragicZ
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. The minted dumplings were a nice touch. I would recommend this dish for a special occasion.
Muneer pee cee
[email protected]I'm not a big fan of lamb, but I tried this recipe and was pleasantly surprised. The lamb was cooked perfectly and the sauce was delicious. The minted dumplings were a nice touch. I would definitely recommend this dish to others.
Ashe Zerihun
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The lamb was tender and juicy, the sauce was flavorful, and the minted dumplings were light and fluffy. I would definitely make this dish again.
Mase Tumua
[email protected]I'm a big fan of lamb and this recipe did not disappoint. The lamb was cooked to perfection and the sauce was rich and flavorful. The minted dumplings were a nice touch. I would definitely recommend this dish.
Stephen augustine
[email protected]I made this dish for my husband's birthday and he loved it. The lamb was cooked perfectly and the sauce was delicious. The minted dumplings were a nice touch. He said it was the best lamb dish he's ever had.
Carlee Slusher
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. The minted dumplings were a nice touch. I would recommend this dish for a special occasion.
Keegan Calder
[email protected]I'm a novice cook and I was able to make this dish with ease. The instructions were clear and easy to follow. The dish turned out great and my family loved it.
mo McMullen
[email protected]I made this dish for a dinner party and it was a huge success. The lamb was cooked perfectly and the sauce was delicious. The minted dumplings were a nice touch. Everyone loved it!
Dharshanie Singh
[email protected]This recipe is a keeper! The lamb was tender and juicy, the sauce was flavorful, and the minted dumplings were light and fluffy. I will definitely be making this again.
Babul Babul
[email protected]I followed the recipe exactly and the dish turned out great. The lamb was cooked to perfection and the sauce was delicious. The minted dumplings were a nice touch. I will definitely be making this again for guests.
bashar mahmud
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful. The red wine sauce was rich and decadent, and the minted dumplings were the perfect accompaniment. I would highly recommend this dish.
Awudu Mariam
[email protected]This dish was a hit with my family! The lamb was cooked perfectly and the red wine sauce was divine. The minted dumplings added a refreshing touch. I will definitely be making this again.