Lamb Noisettes with Vindaloo Potatoes and Crispy Onions

Tender roast lamb is combined with Indian-inspired side dishes in Simon Rimmer's richly flavourful recipe
By Simon Rimmer
Lamb Noisettes with Vindaloo Potatoes and Crispy Onions
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes plus 2 hrs marinating
  • Effort: medium

Ingredients

main

  • 500 g piece of lamb loin fillets
  • handful of chopped mint
  • pinch of dried red chilli flakes
  • juice of 1 lemons
  • pinch of salt
  • 1 tbsp vegetable oil

For the vindaloo potatoes:

  • 8 dried chillies
  • 3 cloves garlic, chopped
  • 2.5 cm ginger, chopped
  • 5 g cumin seeds
  • pinch of ground cinnamon
  • pinch of ground cloves
  • pinch of paprika
  • 1 tbsp vegetable oil
  • 50 ml lamb stock
  • 50 ml red wine
  • 400 g potatoes, cubed
  • handful of fresh spinach, chopped

For the yogurt:

  • 100 ml plain yogurt
  • 7 g cumin seeds, toasted and crushed

For the crispy onions:

  • 2 onions, chopped
  • vegetable oil, for shallow-frying
  • 30 g butter

To garnish:

  • chopped coriander
  • wedges of limes

Method

1. Mix together the mint, chilli flakes, lemon juice and salt. Rub the lamb with the mint mixture. Cover and marinate for 2 hours in the refrigerator.

2. To make the vindaloo potatoes, blend or grind together the dried chillies, garlic, ginger, cumin, cinnamon, cloves and paprika into a spice paste.

3. Heat the vegetable oil in a heavy-based saucepan. Add the spice paste and fry gently, stirring often, until fragrant.

4. Add the stock and red wine and bring to the boil. Add the cubed potatoes.

5. Cook, stirring now and then, until the potatoes are tender. Just before the cooking has completed, mix in the chopped spinach and allow to wilt.

6. Meanwhile preheat the oven to 200°C/gas 6.

7. Heat the vegetable oil in a heavy-based frying pan. Add the lamb and brown on all sides.

8. Transfer the lamb to a roasting tray and roast for 8-10 minutes. Set aside to rest for 4 minutes, then slice into 2 even-sized noisettes.

9. To prepare the yogurt, dry-fry the cumin seeds in a small, heavy-based frying pan until fragrant. Crush in a mortar and pestle. Whisk together the cumin with the yogurt.

10. To make the crispy onions, heat the oil and butter in a frying pan. Add the onion and fry until brown and crispy.

11. To serve, place a spoonful of potatoes on a plate and top with a noisette of lamb. Drizzle the cumin yoghurt around the plate and sprinkle over the crispy onions. Garnish with the lime and coriander.

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