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Ingredientes
- 1 1/3 lb (600 g) lamb noisettes
- 1 tsp rosemary (crushed)
- 2 limes (zest and juice)
- 1 tbsp extra virgin olive oil
- ¼ c. (50 g) unsalted butter
- Salt, freshly grnd black pepper
- 1 1/3 c. (250 g) basmati rice
- 2 to 3 sprigs chives (minced)
- A few frisée lettuce leaves
Direcciones
- Clean the limes by brushing them in cool water. Dry them
- Using quite a fine zester, remove the zest from the 2 limes and chop it into small pcs of about 2/5â³ (1 cm). Set aside
- Squeeze the juice from the 2 limes. Set aside
- Bring a saucepan of lightly salted water to the boil
- As soon as it begins to boil, cook the rice in it for about 20 min on medium heatTo prepare the lamb noisettes
- Heat the extra virgin olive oil in a large frying pan on high heat
- Sear the lamb noisettes on one side for about 3 min, still on high heat
- Season with salt and pepper, and sprinkle with some of the crushed rosemary
- Turn the lamb noisettes and sear the other side for 3 min on medium heat
- Season again with salt and pepper, and sprinkle with more of the crushed rosemary
- Take care not to overcook the noisettes (they will lose their flavor) and make sure which the meat stays pink on the inside
- Once cooked, remove the noisettes from the frying pan and keep hot
- Deglaze the frying pan which you used to cook the lamb by adding a glass of water to the cooking juices
- Use a wooden spatula to scrape the frying pan and reduce the juices by half, stirring from time to time, on high heat
- Then, add in the lime juice and zest, followed by the butter
- Save a little of the zest for the final decoration
- Cook on low heat for 10 min, stirring regularly
- Drain the rice once it is cooked.
- Place the lamb noisettes on each (warmed) plate. Spoon on the sauce, and add in a few spoonfuls of lightly peppered rice
- For decoration, sprinkle a little of the zest which you set aside over the rice, and sprinkle a few minced chives on each lamb noisette
- For the finishing touch, put a few small, crispy frisée salad leaves on each plate
- Serve nice and warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 119 | 35% |
| Total Fat 13.58g | 17% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 4mg | 0% |
| Potassium 103mg | 3% |
| Total Carbs 51.74g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.39g | 0% |
| Protein 3.25g | 5% |
