insideKENT Magazine Issue 51 - June 2016 | Page 55

Slow Cooked Noisettes of Salt Marsh Lamb with a
Marinade of Indian Pickling Spices
from Dev Biswall of The Ambrette
www.theambrette.co.uk // 01227 200777

The lamb used is the Romney breed which grazes on the salt
marshes in coastal Kent. The meat is naturally sweeter, juicier,
and has a natural salty flavour due to coastal herbs and samphire
in its diet. It also has excellent marbling due to the tough
environmental conditions compared to pasture-fed animals. Most
salt marsh lamb today is exported to France where it is prized by
top chefs.

Ingredients
• 4 medium-sized lamb
noisettes
Marinade:
• 1tbsp of rapeseed oil
• 2 tsp of ginger paste
• 1 tsp of garlic paste
• 1 tbsp of Indian mixed pickle
• 1 pinch of Himalayan salt
• 1 pinch of red chilli powder
• 1 tsp of turmeric powder
• 1 tsp of fenugreek leaves
• 1 tsp of green chilli paste

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Method
1. Combine all marinade
ingredients and blend to a
paste.
2. Cook the noisettes sous
vide in a water bath at 55°C
for one hour. Take out from
the water bath then
marinade for half an hour.
3. Sear the lamb well on both
sides and finish in the oven
for 3-5 minutes before
serving.