ingredients
serves: 4
2 tablespoons olive oil
2 tablespoons mustard (honey or herb flavoured)
8 - 12 lamb noisettes, about 1 3/4 pounds in total
2 large sprigs rosemary, optional
Salt and black pepper
1/2 red onion
3 cloves garlic
1 medium tomato
3/8 cup pine kernels
1/3 cup seedless raisins
1 pound 2 ounce young spinach
To serve: crusty bread
method
1. Preheat the oven to 220°C (425°F). Use a little of the oil to grease a small baking tray
2. Using half the mustard, spread some on top of each noisette. Rinse and dry the rosemary, if using, and snip some over the noisettes. Season with salt and pepper and set aside until the oven is hot enough.
3. Peel and thinly slice the onion and garlic; rinse and chop the tomato. Set them aside.
4. Roast the noisettes on the top shelf of the oven for 10 minutes, then turn them over, spread with the remaining mustard, scatter with more rosemary, if using, and season. Roast for another 5 - 8 minutes, until cooked but still slightly pink. If you prefer them well done, cook a few minutes longer.
5. While the lamb is cooking, heat the remaining oil in a large pan. Add the onion and garlic, cover and cook over a low heat for 5 minutes, or until the onion is soft but not coloured. Add the pine kernels and raisins and fry for 3 minutes.
6. Trim the spinach, then rinse and dry it thoroughly Add the tomato to the pan and cook for 1 minute. Then add the spinach and a pinch of salt and stir for 3 -4 minutes, until the spinach wilts and is only just cooked. If there is too much spinach to stir easily, cover the pan for a minute until the spinach wilts slightly, then uncover and stir-fry 7 Divide the mixture among individual serving plates and arrange the lamb on top. Serve with crusty bread to mop up the juices.
