insideSUSSEX Magazine Issue 16 - 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

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.

M
O N T H E FA R
Y
A
D
N
U
F
A
E F A M I LY
FOR ALL TH

Crossbush Farm is an independant,
friendly, family farm.

Buy local!
• Extensive traditional butchery offering local meat.
We insist on only stocking free range,
• A wide selection of Sussex cheeses.
• Artisan breads, baked daily.
• Fresh, organic fruit and vegetables as well as veg boxes.
• Fresh eggs – duck and chicken, collected daily from
our own birds
• Our café serves breakfast, our range of homemade gourmet
burgers, as well as a range of cakes and desserts.

Visit and feed our rescued animals, browse our
shop, and relax in our lovely welcoming café looking
out on the farm and children’s play area. Come
with friends and family, and enjoy our hospitality.
Give us a call on 01903 883991

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