• Recipe

    Eddie McDonald

    Restaurant Lamb, Three Ways


    Lamb Cannons rolled in a savoury granola; Lamb T-Bones, seared to caramelise; Lamb Shoulder Noisettes, gently braised in a red and white wine sauce

    • Serves 4
    • Preparation time 30 mins
    • Cooking time 55-65 minutes
  • Ingredients
    • The cuts
    • 1 pack Lamb Shoulder Noisettes
    • 1 pack Lamb Cannons
    • 2 packs Lamb T-Bones (Lamb Loin Chops)
    • Light olive oil for searing
    • Digital meat thermometer (for low temperature cooking the cannons)

    • To braise the Noisettes
    • Salt and pepper
    • 1 shallot, halved lengthways
    • 25g carrots, diced
    • 25g celery, diced
    • 2 garlic cloves, crushed
    • 100ml red wine
    • 100ml white wine
    • ½ tsp fennel seeds
    • 1 sprig fresh thyme
    • 1 sprig fresh rosemary
    • 1 bay leaf
    • 6 black peppercorns
    • 1 tsp tomato purée 100ml vegetable stock
    • Cornflour or arrowroot to thicken jus
    • Chopped fresh herbs, to serve

    • Marinade for Lamb T-Bones
    • 1 tsp lemon zest strips
    • 1 garlic clove, lightly crushed
    • 1 sprig of bruised fresh rosemary
    • 2 tbsp light olive oil

    • Savoury Granola
    • 100g rolled oats
    • 50g pine nuts
    • 50g walnut pieces
    • 50g sunflower seeds
    • 25g pumpkin seeds
    • 1 tsp fennel seeds
    • ½ tsp sea salt
    • ¼ tsp cayenne pepper
    • ½ large egg white, lightly beaten
    • 45ml light olive oil
    • 1 tsp agave nectar/honey
    • 2 tbsp freshly chopped parsley
    • 2 tsp Dijon mustard (to adhere granola)
  • Method
    1. Unless otherwise indicated, all temperatures given are for fan ovens. If your oven does not have a fan, increase the temperature by about 20°. All times are given for a juicy medium finish. Before cooking, pat defrosted meat dry and leave to come to room temperature for 30 minutes.
      The lamb shoulder noisettes and the savoury granola can both be made the day before, stored in the fridge overnight, and warmed gently in their oven (the noisettes in the stock) before serving.

      Braised Lamb Shoulder Noisettes
      Heat a heavy based pan to a medium high heat, brush the bottom of the pan with 2 tsp light olive oil and sear the noisettes quickly for 3-4 minutes until browned all over, then season lightly with the salt and pepper. Once browned, place the noisettes into a small, lidded casserole dish casserole dish and keep warm. Add the shallot, carrot, celery and garlic to the hot pan and colour slightly for 1-2 minutes. Add the fennel seeds and wines and cook down a little. Add the herbs, bay leaf and peppercorns and stir in the tomato puree. Pour over the noisettes and top up with the stock to just cover the noisettes (more can be added later if required.)
      Cover and place in a preheated oven at 160°C for 30 minutes, then uncover and cook for a further 1-1½ hrs until the noisettes are tender. Remove the noisettes from the cooking liquor and keep warm, coating in a little of the jus to keep them moist. Skim off any excess fat from the remaining jus and thicken lightly with cornflour or arrowroot. To finish, sieve, adjust the seasoning, and keep hot.

      Savoury granola
      Preheat oven to 160°C. Mix everything except the parsley together in a bowl.
      Transfer mixture to a baking sheet with a raised edge and bake until golden (25–30 minutes), stirring occasionally to ensure it cooks evenly. Cool, blitz lightly to a coarse crumb, and fold in the chopped parsley. Warm through gently in the oven before serving.

      Low temperature Lamb Cannons
      Preheat oven to 80°C - Fan off - and add a tray to heat. Sear the lamb cannons on the hob in a heavy based pan for 2–2½ minutes over a medium high heat until nicely browned all over, especially the fat. Insert a digital meat thermometer into the centre of one of the cannons, and transfer to the oven for 30-45 minutes or until their internal temperature reaches 60–65°C. If they reach this sooner, simply turn the oven down to 60°C; they will stay warm for 10–15 minutes.

      Pan seared Lamb T-Bones
      Mix together all the marinade ingredients and marinate the T-Bones at room temperature for at least 30 minutes.
      Drain from the marinade and remove any lemon and garlic. Preheat a heavy based pan to a high heat and sear the T-Bones in 2 tsp light olive oil for 1½-2 minutes per side until nicely browned. Season and rest somewhere warm for at least 3 minutes.

      Brush the lamb cannons lightly with Dijon mustard and roll in the warmed granola. Lay one carefully onto each of the warmed plates. Stand the rested T-Bones bone down on the plates, to add a little height, then add the braised noisettes, coating them with the finished jus. Finish the noisettes with freshly chopped herbs just before you serve. Drizzle some extra jus across the plate, and serve with your choice of seasonal vegetables.