LAMB
NOISETEES

With a Rocket Salad, Apricot and Rooibos Tea Foam, Potato and Baby Marrow Rosti, Minted Pea puree.


Published with permission from Seline van der Wat. All rights reserved.

FOR THE LAMB NOISETTES

Ingredients :

  • 2 lamb noisettes

  • Robertsons Combination

  • Cumin

  • Coriander

  • Mixed herbs

  • Butter

  • Olive Oil

  • Salt and Pepper

  • Lemon zest and juice

  • 80g diced bacon

Equipment :

  • Dish Towel

FOR THE POTATO AND BABY MARROW ROSTI

Ingredients :

  • 1 potato, grated

  • 1 baby marrow

  • 5ml Dijon mustard

  • 10ml Robertsons thyme leaves

  • 5ml Robertsons crushed garlic

  • Salt and Pepper

  • 100ml Olive Oil

Equipment :

  • Dishtowel, mixing bowl, spatula, and pizza stone for Green Egg

Method :

Mix the garlic salt and fresh thyme leaves into the mash. Roll into little balls and stuff a cube of the feta in the middle. Dip into the flour, then into the egg and then into the panko bread crumbs before frying for 4 minutes until brown.

FOR THE POTATO AND BABY MARROW ROSTI

Ingredients :

  • Pinch of bicarb

  • 1 lemon

  • 300ml frozen peas

  • 250ml vegetable stock

  • 1/2 onions

  • 2 garlic cloves

  • 15ml cream

  • 80g butter

  • salt and pepper

  • a handful of fresh mint

Equipment :

  • saucepan, stick blender, sieve, spatula, and 2 mixing bowls. 

Method :

Sauté the onion and garlic in half of the butter. Add the peas, bicarb and spices and sauté off for 2 minutes. Add the stock and cook until the peas are totally cooked. Strain off most of the cooking liquid. Blend the peas and mint with the stick blender. Add the rest of the butter and then some of the cream as required for consistency reasons. Add a squeeze of lemon juice, salt and pepper. Strain through the sieve and set aside for plating.

FOR THE APRICOT AND ROOIBOS TEA FOAM

Ingredients :

  • 150ml apricot juice

  • 150ml hot water with 2 rooibos tea bags in

  • 10ml lemon juice

  • 10ml soy lecithin granules

Equipment :

  • Stick blender, mixing bowl, tablespoon. 

Method :

Combine ingredients in a mixing bowl. Agitate with the stick blender until all granules have disintegrated. Scoop the foam off the top and serve.

FOR THE ROCKET SALAD

Ingredients :

  • 10g wild rocket

  • half a lemon

  • 5ml sesame seeds

  • 15ml olive oil

Equipment :

  • Mixing bowl 

Method :

Combine in a mixing bowl.

FOR SERVING

Ingredients :

  • 4 dried apricot halves

  • Micro Kohlrabi leaves (or mustard/basil/beetroot micros)

Equipment :

  • Circular serving plate, 2 Tablespoons

Method :

Combine in a mixing bowl.

TO BE MADE BEFOREHAND

  • 1 x Pea Puree

  • 1 x rosti  



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