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QimiQ Classic
Lamb Noisettes with Creamy Savoy Cabbage
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QimiQ
Benefits
Problem-free reheating possible
Enhances the natural taste of added ingredients
25
easy
Ingredients for 4 portions
For the lamb noisette
Salt and pepper
Thyme
Chervil
Parsley,
finely chopped
Mustard,
to brush
3 tbsp
Sunflower oil
For the savoy cabbage
1
Savoy cabbage [approx. 21 oz],
finely shredded
100 g
Lean bacon,
finely diced
1
Onion(s),
finely chopped
2 tbsp
Sunflower oil
30 g
AP Flour
300 ml
Clear vegetable stock
Salt and pepper
Thyme
125 g
QimiQ Classic,
chilled
Method
1.
Preheat the oven to 220° F (conventional oven).
2.
Season the lamb noisette with salt and pepper, and brush with the herb and mustard mixture.
3.
Fry to seal in hot oil and place in the preheated oven for 10-15 minutes. Remove the meat from the oven, wrap in tin foil and allow to draw.
4.
Cook the cabbage in salt water until firm to the bite. Drain and douse with cold water to retain the green colour.
5.
Fry the bacon and onion in oil, dust with flour and douse with the vegetable stock. Season with salt, pepper and thyme.
6.
Add the cabbage, heat through until hot and finish with the cold QimiQ Classic.
7.
Slice the lamb and serve immediately with the hot cabbage.