Lamb with Mint Sauce

Lamb with Mint Sauce
Serves 4

Ingredients
8 lamb noisettes, 2.5cm/1in thick
2 tablespoons vegetable oil
50ml/2fl oz white wine
Salt and freshly ground black pepper
For the mint sauce
2 teaspoons granulated sugar
1 bunch of fresh mint leaves, finely chopped
2 tablespoons white wine vinegar

• To make the mint sauce, stir 2 tablespoon boiling water and the sugar together until the sugar has dissolved, then add the mint and vinegar. Season with salt and pepper. Leave to stand for 30 minutes to allow the flavours to mingle.
• Season the lamb with pepper. Heat the oil in a large frying pan, then sauté the lamb, in batches if necessary, for about 3 minutes on each side for pink meat.
• Transfer the lamb to a warmed serving plate, and season with salt, then cover and keep warm. Transfer the mint sauce to a jug or sauceboat.
• Pour the wine into the cooking juices, and stir with a wooden spoon to dislodge the sediment and any other bits from the bottom of the pan. Bring to the boil and let the juices bubble for a couple of minutes, then pour the sauce over the lamb.
• Serve the lamb noisettes and mint sauce at once, accompanied by roasted new potatoes and carrots.

Lamb With Cashew Nut Curry

Lamb With Cashew Nut Curry
Serves 4

Ingredients
1/2 teaspoon saffron threads
50ml/2fl oz boiling water
75g/3oz ghee or butter
150g/5oz onion, chopped
2 teaspoons salt
125ml/4fl oz Greek-style yogurt
700g/11/2lb lamb, cubed
2 tablespoons finely chopped fresh coriander
1 tablespoon freshly squeezed lemon juice

For the masala
50g/2oz unsalted cashew nuts
3 dried red chillies
2.5cm/1in piece of fresh root ginger
5cm/2in cinnamon stick
1/4 teaspoon cardamom seeds
3 cloves
2 garlic cloves
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds

• To make the masala, put the cashew nuts, chillies, ginger and 225ml/ 8fl oz cold water in a blender or food processor. Whiz at high speed for 1 minute. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside.
• Put the saffron in a small bowl, add the boiling water and leave to soak for at least 10 minutes.
• In a heavy frying pan, heat the ghee or butter over a medium heat. Add the onion and, stirring constantly, sauté for 8 minutes until soft and golden brown.
• Stir in the salt and the masala, then add the yogurt. Cook over a medium heat, stirring occasionally, until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly. Stir the saffron and its soaking liquid into the pan. Reduce the heat to low, cover tightly and cook for 20 minutes, turning the lamb from time to time. Scatter half the coriander over the lamb and continue cooking, tightly covered, for a further 10 minutes or until the lamb is tender.
• To serve, transfer the entire contents of the pan to a warmed serving dish, and sprinkle the top with the lemon juice and the remaining coriander. Serve hot with boiled basmati rice.