- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- oil, for frying
- 1 best end of lamb, fat and sinew removed
- 5 baby onions, peeled
- 3 cloves garlic, peeled
- small bunch thyme
- 50 g butter
- small bunch flat leaf parsley
- 150 ml extra virgin olive oil
- 5-8 brussels sprouts, finely sliced
- 100 ml double cream
- 3 chestnuts, roasted, peeled and chopped
1. Heat a little oil in a frying pan and colour the lamb on all sides. Add the onions, garlic and a couple of sprigs of the thyme. Add half the butter and cook the lamb (basting every minute) for 3-4 minutes on each side. Remove from the heat and leave to rest.
2. Plunge the flat parsley and remaining thyme leaves into boiling water for 1 minute. Drain and blend in a food blender for 1 minute. With the motor running, slowly add the olive oil to get a sauce consistency.
3. Melt the remaining knob of butter in a saucepan, add the sliced Brussels sprouts and cook for 1 minute to colour a little. Add the cream and reduce by half, then fold in the chestnuts and season.
4. To serve, put the creamed Brussels sprouts down the centre of the plate. Slice the lamb into 5 or 6 pieces and lay on top. Sprinkle the onions and garlic around the outside and drizzle with the thyme oil.
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