A browning dish is what gives these succulent pieces of boned lamb their appetizing colour with no messy grill pan.
1 large onion, peeled and chopped
1 tbsp oil
210 g (7 oz) canned chopped tomatoes
1 small clove garlic, peeled and crushed
1 tsp marjoram
1 tsp oregano
120 g (4 oz) button mushrooms
4 x 120 g (4 oz) noisettes of lamb
Knob butter
1 tbsp oil
210 g (7 oz) canned chopped tomatoes
1 small clove garlic, peeled and crushed
1 tsp marjoram
1 tsp oregano
120 g (4 oz) button mushrooms
4 x 120 g (4 oz) noisettes of lamb
Knob butter
method
1. Put the onion and oil in a small bowl and cook on HIGH for 3 minutes, until soft.
2. Add the tomatoes, garlic, herbs and mushrooms. Cook, uncovered, on HIGH for 3 minutes, stirring once. Set aside and keep warm.
3. Heat a large browning dish for the manufacturer's recommended time. Add the butter and quickly place the noisettes in the dish and press each one down firmly, then turn them over and press down again. Cook on HIGH for 5 minutes.
4. Transfer the noisettes to a warm serving dish and, if necessary, reheat the sauce for 1 minute on HIGH. Remove string from noisettes. Serve the sauce poured over the noisettes.
2. Add the tomatoes, garlic, herbs and mushrooms. Cook, uncovered, on HIGH for 3 minutes, stirring once. Set aside and keep warm.
3. Heat a large browning dish for the manufacturer's recommended time. Add the butter and quickly place the noisettes in the dish and press each one down firmly, then turn them over and press down again. Cook on HIGH for 5 minutes.
4. Transfer the noisettes to a warm serving dish and, if necessary, reheat the sauce for 1 minute on HIGH. Remove string from noisettes. Serve the sauce poured over the noisettes.
serving amount
serves 4
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