Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Lamb noisettes; approx 100-125g in |
| \N \N | ; weight |
| 1 tablespoon | Oil |
| \N \N | Salt and freshly ground black pepper |
| 1 \N | Tomato |
| 50 grams | Courgettes |
| 50 grams | Carrot |
| 25 grams | Mangetout |
| 25 grams | Plain flour |
| 1 \N | Egg |
| \N \N | Salt and pepper |
| 1 tablespoon | Oil |
| 25 grams | Parmesan |
| 2 \N | Garlic cloves |
| 2 tablespoons | Pine nuts |
| 75 millilitres | Olive oil |
| 30 grams | Rocket; plus extra for |
| \N \N | ; garnish |
FOR THE VEGETABLE ROSTI
FOR THE ROCKET PESTO
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.