Title: Lamb Noisettes And Veg Rosti
Categories: Can't, Cook, Won't, Cook
Yield: 1 servings

4 Lamb noisettes; approx
-100-125g in
; weight
1 tb Oil
Salt and freshly ground
-black pepper
1 Tomato

--------------------------FOR THE VEGETABLE ROSTI--------------------------
50 g Courgettes
50 g Carrot
25 g Mangetout
25 g Plain flour
1 Egg
Salt and pepper
1 tb Oil

----------------------------FOR THE ROCKET PESTO----------------------------
25 g Parmesan
2 Garlic cloves
2 tb Pine nuts
75 ml Olive oil
30 g Rocket; plus extra for
; garnish

1 For the Noisettes: Heat the oil in a frying pan until hot. Season the
lamb and seal both sides. Turn the heat down and allow to cook for 8-10
minutes until just done.

2 Grate the courgettes and carrots and slice the mangetout lengthways into
strips for the rosti.

3 Blend together the flour and egg to make a batter. Stir in the vegetables
and season. Heat the oil in a frying pan.

4 Spoon the mixture into the frying pan to make two rostis. Fry for 1-2
minutes on each side until they are crisp and golden.

5 For the Pesto: Grate the Parmesan and put into a food processor blender
with the other ingredients and whiz together to make a coarse paste.

6 Remove the skin from the tomato. To do this, push it onto the end of a
fork.

7 Hold in the gas burner until the skin starts to split and peel off. Cut
in half and scoop out the seeds with a teaspoon. Cut into small dice.

8 Drain the vegetable rostis and place on the centre of a plate. Place two
noisettes on this, place a spoonful of pesto on top and drizzle some around
the plate. Spoon the tomato around and decorate with some rocket leaves.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.