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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Can’t, Cook, Won’t, Cook 1 servings

INGREDIENTS

4 Lamb noisettes; approx 100-125g in
; weight
1 tb Oil
Salt and freshly ground black pepper
1 Tomato
50 g Courgettes
50 g Carrot
25 g Mangetout
25 g Plain flour
1 Egg
Salt and pepper
1 tb Oil
25 g Parmesan
2 Garlic cloves
2 tb Pine nuts
75 ml Olive oil
30 g Rocket; plus extra for
; garnish

INSTRUCTIONS

FOR THE VEGETABLE ROSTI
FOR THE ROCKET PESTO
1 For the Noisettes: Heat the oil in a frying pan until hot. Season the
lamb and seal both sides. Turn the heat down and allow to cook for 8-10
minutes until just done.
2 Grate the courgettes and carrots and slice the mangetout lengthways into
strips for the rosti.
3 Blend together the flour and egg to make a batter. Stir in the vegetables
and season. Heat the oil in a frying pan.
4 Spoon the mixture into the frying pan to make two rostis. Fry for 1-2
minutes on each side until they are crisp and golden.
5 For the Pesto: Grate the Parmesan and put into a food processor blender
with the other ingredients and whiz together to make a coarse paste.
6 Remove the skin from the tomato. To do this, push it onto the end of a
fork.
7 Hold in the gas burner until the skin starts to split and peel off. Cut
in half and scoop out the seeds with a teaspoon. Cut into small dice.
8 Drain the vegetable rostis and place on the centre of a plate. Place two
noisettes on this, place a spoonful of pesto on top and drizzle some around
the plate. Spoon the tomato around and decorate with some rocket leaves.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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