Noisette of Lamb with Minted Cous Cous and Elderflower Jus

Ingredients

• 8 Trimmed noisettes cut from boned loins of Lamb
• 200g Cous Cous
• 1 tablespoon chopped fresh Mint
• 1 tablespoon chopped fresh Parsley
• 15ml (1 tablespoon) Olive Oil

Instructions

1. Soak Cous Cous in warm water for approximately 10 minutes, drain and steam in a colander lined with fine muslin for about 30 minutes, stir occasionally (traditional recipes steam the Cous Cous over a simmering lamb stew).
   
2. Prior to serving, lightly stir in the remaining ingredients and season to taste.
3. Roast Gravy Made in the traditional manner by roasting the bones and root vegetables, draining any fat, and simmering with stock, reducing to concentrate flavour and colour.
   
4. Thicken if required and enrich with Elderflower Cordial to taste.
5. Serving suggestion Season and pan fry noisettes of lamb, keeping underdone, present on a bed of minted Cous Cous and surround by a cordon of Elderflower gravy. This dish can also use a whole trimmed eye of meat from the loin of lamb, which has been sealed on a hot griddle plate and cooked through a further 8 to 10 minutes. Carve this and arrange onto the Cous Cous as before.

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