hi FHA my name is Natalie today I’ve got
the girls coming round so I’m going to
cook a bit of posh nosh to impress them
they’re really fussy but this dish is
really simple and it’s really really
tasty we’re going to do lamb loins from
salsa verde and bracelets and paise it’s
really simple
can all be done in 20 minutes the first
thing we want to do is we want to get
started with our lamb loins you’ve got
these beautiful lamb loins and you can
see they’ve all been trimmed up from the
butcher you can get them in even
supermarkets these days we’re going to
seize them up always have a bit of rock
salt and then a bit of pepper just like
that it’s going to whack a bit of oil in
that pan that’s really nice and hot now
for feel the heat coming off the steam
on the lamb is really important because
that’s where all the flavor is the
caramelization gives it nice juicy
flavor I’m gonna give you a little tip
for putting these loins into the hot pan
always lay it away from you so I’m gonna
put them like that then the oil doesn’t
splash back into your face or onto your
hands and put last one in there just get
my hands Mints for the news and raw mate
I took in here you hear that sizzle in
there it’s coming along no I
you can see starting to get a nice brand
there the board’s got our oven preheated
on 180 so once these are seared and turn
I fellas gonna bung it in there for 810
minutes for medium nice pink lamb I just
seen look look look beautiful today
folks
all crispy so we really do see that
every bit of flavor returning over there
get that one there Susan the tongue so
you can go straight into the oven now
we’ve got these air pans and they’re up
improves not all pans can go in the oven
because they’ve got plastic handles so
make sure it is oven proof putting
straight in here so they’re in the oven
for eight minutes and now we’re going to
get on and make our lettuce and paise so
we’ve got these beautiful beautiful baby
gem lettuces you can pick them up in all
supermarkets so I’ve got four of these
little ones one per person and what we
want to do is we just want to slice them
in half just like that and it’s as
simple as that that’s all the
preparation you need to do we’ve got a
pan on there and in today that’s hot now
I’m going to put a knob of butter throw
let’s melt in damn we put our stock in
there because this is what they call an
emulsion I didn’t even know what
emulsion was I thought it was pint but
yeah they’re cooking emulsions and all
these fancy kitchens right so we’ve got
our literacies there are stops now come
up to the bowl
our little emulsion and we’re just gonna
lay these little babies in there face
down for six to seven minutes just pop
them a win that all fit and we’re just
gonna see them with a tiny bit of salt
to keep the flavour in and a tiny bit of
pepper we don’t want to put too much
salt in at this point because obviously
the chicken stock is always seasoned and
you don’t want salty salty phase and
another tip for you cook with a lid on
it traps all that flavor flavor flavor
so we’re going to let them sit for six
or seven minutes and while we’re sitting
there we’re gonna crack on and make our
salsa verde now we’ve got these lovely
herbs it smells so so good I’m gonna use
some fresh mint coz mint and lamb is a
marriage made in heaven we’ve got some
parsley some fresh basil and also I like
to use a bit of deal don’t worry about
you know
get me to the Stokes the Stokes old
flavor why waste anything and just
roughly chop it all up just hung in
there like that what we got is this
beautiful beautiful anchovies we just
want to use six five or six of them just
throw them in and then we’ve got these
lovely capers I’m going to just put a
couple of tablespoons in there also into
there I’ve got some Dijon mustard just
throw that in it just gives it that bit
of hate and some olive oil seasoning
again everything’s got to be tasty but
go easy on the salt because the
anchovies and the capers are salty a
nice whack of pepper we’re only using
half an onion here just whack off
you know the peeling bit and the lines
just roughly chop it and be careful with
the fingers you don’t want to chop my
fingers off you don’t want to have that
in yourself severe day and then straight
into the pot like that and to finish it
off we want some lemon I’m just going to
list that up there like that then we’ll
fire it into the pot straight in cut it
in half and the tip fear always squeeze
the lemon into your hand because you get
rid of the little pips and I heard a
weird story once on YouTube that someone
it of PIP and then there’s a tree
growing there below don’t know if it’s
true but I don’t fancy that it’s as
simple as that and in betar my lamb is
ready to come out our sauce is done our
lettuce is nearly finished and then
that’s it so our lamb has been in the
oven for eight minutes now so we’re just
going to take them out and let them rest
from in it and then we’ll get on and
finish off our fries lettuce I’m just
going to rest them onto a plate because
I don’t want to sit over there and
always cooking oil I still get orrible
and gray say so pop them onto there
into this pan right so they’ve been
braising now for six to seven minutes
you see they’re bubbling away nicely now
it’s not gonna take much longer and this
is where we add in our paise they’re not
going to take that long we’re going to
take one to two minutes just pop that
lid back on so we want to trap that
flavor in there right so they’ve been in
there for two to three minutes
and now we can start to plate up so I’m
just going to take it okay now we’re not
going to use the stock I just want the
peas and the lettuce I’m just going to
use a slotted spoon so I don’t want it
to sit in there and a hole of juice
amiss and also pretty much most of our
motion is bubbled away and gone into our
lives so all that lovely chicken stock
is adding extra flavors to them lettuce
so our meats them resting for five
minutes now I like to rest my me for
half the cooking time and I like to
slice it on the diagonal because also
slicing it that way it keeps the meat
tender right lovely slices and as you
can see it’s um juicy it’s sort of
medium just like that it’s nice I’m just
going to show you how to plate one of
them up gonna grab a lovely bit of this
beautiful bracelet is now I like to give
everyone the toe and swimming in
beautiful pays and then look it up
beautiful pink lamb loin I’m gonna put
in there the star of the show and that
lovely lovely salsa verde
I’m gonna spoon it all over like that
this opposed to go around and I just
like to finish with a bit of extra
virgin oil just drizzled over like that
and there you go my posh nosh lamb salsa
verde braised peas and lettuce
that’s going to blow the girls socks off
and a little time cooking in the kitchen
so I can sit back drink glass wine and
enjoy the night
the girls coming round so I’m going to
cook a bit of posh nosh to impress them
they’re really fussy but this dish is
really simple and it’s really really
tasty we’re going to do lamb loins from
salsa verde and bracelets and paise it’s
really simple
can all be done in 20 minutes the first
thing we want to do is we want to get
started with our lamb loins you’ve got
these beautiful lamb loins and you can
see they’ve all been trimmed up from the
butcher you can get them in even
supermarkets these days we’re going to
seize them up always have a bit of rock
salt and then a bit of pepper just like
that it’s going to whack a bit of oil in
that pan that’s really nice and hot now
for feel the heat coming off the steam
on the lamb is really important because
that’s where all the flavor is the
caramelization gives it nice juicy
flavor I’m gonna give you a little tip
for putting these loins into the hot pan
always lay it away from you so I’m gonna
put them like that then the oil doesn’t
splash back into your face or onto your
hands and put last one in there just get
my hands Mints for the news and raw mate
I took in here you hear that sizzle in
there it’s coming along no I
you can see starting to get a nice brand
there the board’s got our oven preheated
on 180 so once these are seared and turn
I fellas gonna bung it in there for 810
minutes for medium nice pink lamb I just
seen look look look beautiful today
folks
all crispy so we really do see that
every bit of flavor returning over there
get that one there Susan the tongue so
you can go straight into the oven now
we’ve got these air pans and they’re up
improves not all pans can go in the oven
because they’ve got plastic handles so
make sure it is oven proof putting
straight in here so they’re in the oven
for eight minutes and now we’re going to
get on and make our lettuce and paise so
we’ve got these beautiful beautiful baby
gem lettuces you can pick them up in all
supermarkets so I’ve got four of these
little ones one per person and what we
want to do is we just want to slice them
in half just like that and it’s as
simple as that that’s all the
preparation you need to do we’ve got a
pan on there and in today that’s hot now
I’m going to put a knob of butter throw
let’s melt in damn we put our stock in
there because this is what they call an
emulsion I didn’t even know what
emulsion was I thought it was pint but
yeah they’re cooking emulsions and all
these fancy kitchens right so we’ve got
our literacies there are stops now come
up to the bowl
our little emulsion and we’re just gonna
lay these little babies in there face
down for six to seven minutes just pop
them a win that all fit and we’re just
gonna see them with a tiny bit of salt
to keep the flavour in and a tiny bit of
pepper we don’t want to put too much
salt in at this point because obviously
the chicken stock is always seasoned and
you don’t want salty salty phase and
another tip for you cook with a lid on
it traps all that flavor flavor flavor
so we’re going to let them sit for six
or seven minutes and while we’re sitting
there we’re gonna crack on and make our
salsa verde now we’ve got these lovely
herbs it smells so so good I’m gonna use
some fresh mint coz mint and lamb is a
marriage made in heaven we’ve got some
parsley some fresh basil and also I like
to use a bit of deal don’t worry about
you know
get me to the Stokes the Stokes old
flavor why waste anything and just
roughly chop it all up just hung in
there like that what we got is this
beautiful beautiful anchovies we just
want to use six five or six of them just
throw them in and then we’ve got these
lovely capers I’m going to just put a
couple of tablespoons in there also into
there I’ve got some Dijon mustard just
throw that in it just gives it that bit
of hate and some olive oil seasoning
again everything’s got to be tasty but
go easy on the salt because the
anchovies and the capers are salty a
nice whack of pepper we’re only using
half an onion here just whack off
you know the peeling bit and the lines
just roughly chop it and be careful with
the fingers you don’t want to chop my
fingers off you don’t want to have that
in yourself severe day and then straight
into the pot like that and to finish it
off we want some lemon I’m just going to
list that up there like that then we’ll
fire it into the pot straight in cut it
in half and the tip fear always squeeze
the lemon into your hand because you get
rid of the little pips and I heard a
weird story once on YouTube that someone
it of PIP and then there’s a tree
growing there below don’t know if it’s
true but I don’t fancy that it’s as
simple as that and in betar my lamb is
ready to come out our sauce is done our
lettuce is nearly finished and then
that’s it so our lamb has been in the
oven for eight minutes now so we’re just
going to take them out and let them rest
from in it and then we’ll get on and
finish off our fries lettuce I’m just
going to rest them onto a plate because
I don’t want to sit over there and
always cooking oil I still get orrible
and gray say so pop them onto there
into this pan right so they’ve been
braising now for six to seven minutes
you see they’re bubbling away nicely now
it’s not gonna take much longer and this
is where we add in our paise they’re not
going to take that long we’re going to
take one to two minutes just pop that
lid back on so we want to trap that
flavor in there right so they’ve been in
there for two to three minutes
and now we can start to plate up so I’m
just going to take it okay now we’re not
going to use the stock I just want the
peas and the lettuce I’m just going to
use a slotted spoon so I don’t want it
to sit in there and a hole of juice
amiss and also pretty much most of our
motion is bubbled away and gone into our
lives so all that lovely chicken stock
is adding extra flavors to them lettuce
so our meats them resting for five
minutes now I like to rest my me for
half the cooking time and I like to
slice it on the diagonal because also
slicing it that way it keeps the meat
tender right lovely slices and as you
can see it’s um juicy it’s sort of
medium just like that it’s nice I’m just
going to show you how to plate one of
them up gonna grab a lovely bit of this
beautiful bracelet is now I like to give
everyone the toe and swimming in
beautiful pays and then look it up
beautiful pink lamb loin I’m gonna put
in there the star of the show and that
lovely lovely salsa verde
I’m gonna spoon it all over like that
this opposed to go around and I just
like to finish with a bit of extra
virgin oil just drizzled over like that
and there you go my posh nosh lamb salsa
verde braised peas and lettuce
that’s going to blow the girls socks off
and a little time cooking in the kitchen
so I can sit back drink glass wine and
enjoy the night
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