Classic ingredient combinations presented in an original way. Either make individual frittata or prepare one large one and divide into 4.
Prep 15 minutes
Cook 15 mins
8 Lamb noisette
4 Sprigs of rosemary
1x15ml tbsp Redcurrant jelly
450g Leeks, finely diced
350g New potatoes, cooked
2 Cloves garlic, crushed
1x15ml Light and mild olive oil
6 Mint leaves, roughly chopped
4 Medium size eggs
1x15ml tbsp Water
Sprinkling Ground black pepper and sea salt
Season lamb and top with the rosemary sprigs. Cook under a preheated grill for 15 — 20 minutes until the fat is crisp and the juices run clear.
Meanwhile prepare the frittata. Gently sweat the chopped leeks with the vegetable oil until soft. Dice the cooked new potatoes and add to the pan for a few minutes until they start to brown. Add the chopped mint to the pan.
Whisk the eggs with the water and seasonings. Five minutes before the noisette are cooked, add the eggs to the pan with the leeks and cook until the frittata has just set. Place under the grill (still in the pan) and cook for a further 1 — 2 minutes until the frittata starts to brown.
Divide frittata into 4 and top each with 2 lamb noisette. Top with a drizzle of redcurrant jelly.