FRUITY LAMB NOISETTES WITH ORANGE SAUCE
INGREDIENTS
- 1 tablespoon risoni pasta
- 2 green shallots, finely chopped
- 40g sliced ham, chopped
- 60g ricotta cheese
- 1/2 teaspoon grated orange rind
- 1/4 teaspoon chopped dried rosemary
- 1 tablespoon finely chopped dried papaw
- 700g boned loin of lamb
- 1/3 quantity herbed pasta dough plain flour
- 30g butter, melted
ORANGE SAUCE
- 2 tablespoons dry white wine
- 2 tablespoons white wine vinegar
- 1 teaspoon grated orange rind
- 250g butter, chopped
- 2 green shallots, chopped
FRUITY LAMB NOISETTES WITH ORANGE SAUCE METHOD:
Add
risoni to the pan of boiling water, boil, uncovered, until just tender, and
drain; cool. Combine risoni, shallots, ham, cheese, rind, rosemary, and papaw
in a bowl. Spread mixture over the inside of lamb, roll up, and secure with
string.
Bake in a very hot oven for 20 minutes,
reduce heat to moderate, and bake for a further 40 minutes or until tender.
Roll herbed pasta until 2mm thick, cut into 11 / 2cm strips; sprinkle with
flour. Just before serving, cut lamb into 11 / 2cm pieces.
Add herbed pasta to a large pan of boiling
water, boil, uncovered, until just tender; drain. Wrap a strip of pasta around
each piece of lamb, secure it with toothpicks, place it on an oven tray, and
brush pasta with butter. Bake noisettes in a moderately hot oven for about 20
minutes or until pasta is crisp. Serve with orange sauce.
Orange Sauce: Combine wine, vinegar, and rind in the
pan, bring to a boil, and simmer, uncovered, until reduced to 1 tablespoon.
Gradually whisk in cold butter. Add the shallots, and mix lightly.
Serves 4.
Note: Lamb can be cooked a day ahead. The sauce
is best made just before serving.
Storage: Covered, in the refrigerator.
Freeze: Lamb suitable.
Microwave: Pasta suitable.
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