Saturday, 14 November 2009

Pomegranate and honey glazed lamb noisettes

Diana Henry is one of my culinary heroes and in Cook Simple she has done the near impossible; really quick cooking that is still interesting and tasty, full of recipes you don't already have scattered across other books. This recipe is one of her best.

This sort of recipe is all about the meat and Savin Hill are one of my favourite producers of lamb, mutton and pork. They didn't disappoint. This part of my meal was ready in less than ten minutes actual work (and an extra couple of hours for the marinade).

1. Mix together 2 tablespoons of pomegranate molasses, 1 tablespoons of honey, 3 tablespoons of olive oil, two finely chopped cloves of garlic and 2 teaspoons of cayenne pepper. Coat the lamb well and leave for 0-24 hours; whatever is most convenient.

2. Heat a small amount of olive oil in a frying pan and cook the lamb for about 3 minutes on each side on a moderate heat (thus avoiding burning the marinade).

3. Serve-I did them with potato wedges and a brussel sprout and pomegranate salad.

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