Noisettes of English lamb with pinenut gremolata

8 lamb noisettes

1 red onion finely diced

1 lemon

100g toasted pinenuts

1 tbsp. chopped fresh parsley

125g unsalted butter

100g fresh breadcrumbs

150g lamb mince

1 red onion finely diced

50g feta cheese

1 tsp cumin powder

1 tsp chilli powder

300g Jersey royals or new potatoes

1 courgette

1 Aubergine (small)

1 each of red, yellow and green pepper

1 bag baby spinach

1 red onion

1 tbsp. chopped fresh mint

1 apple finely diced

500ml Greek yoghurt

  1. Par boil potatoes, refresh in cold water, drain and slice each potato into ¼ slices and put aside
  2. Place the lamb mince, diced red onion, feta cheese, cumin powder and chilli powder and mix well. Shape into 8 squares and set aside
  3. Griddle the lamb noisettes if possible, if not panfry 2 minutes each side. Sweat off the diced red onion in the butter, add the toasted pinenuts, zest and the juice of the lemon, chopped parsley and the breadcrumbs, mix well and place on top of each noisette.
  4. Cut the courgette into 8 rings, the peppers into 8 squares, aubergine into 8 rings and griddle or panfry for 1 minute on both sides.
  5. In a clean bowl place the Greek yoghurt, chopped mint and apple and mix well
  6. To serve: place the koftas, noisettes and the vegetables and cook for approx. 8-10 mins. Panfry the potatoes until golden brown. In a separate pan, sweat off remaining red onion and add the baby spinach until wilted. Place noisettes in the centre of the plate, arrange the sliced potatoes just above the lamb. Place the kofta next to the noisettes and the griddled veg just below. The wilted spinach is placed between the veg and the potatoes, finally the mint apple yoghurt goes on.