June 27, 2016
1Season lamb and top with the rosemary sprigs.
2Cook under a preheated grill for 15-20 minutes until the fat is crisp and the juices run clear.
3Meanwhile prepare the frittata.
4Gently sweat the chopped leeks with the vegetable oil until soft.
5Dice the cooked new potatoes and add to the pan for a few minutes until they start to brown.
6Add the chopped mint to the pan.
7Whisk the eggs with the water and seasonings.
8Five minutes before the noisette are cooked, add the eggs to the pan with the leeks and cook until the frittata has just set.
9Place under the grill (still in the pan) and cook for a further 1 – 2 minutes until the frittata starts to brown.
10Divide frittata into 4 and top each with 2 lamb noisettes.
11Top with a drizzle of redcurrant jelly.