Lamb Noisette with Goats cheese, asparagus, baby carrots and sautéed radish Serves 2 Ingredients 2 x 150g Lamb Noisette 6 spears of asparagus 8 baby carrots 2 red radishes 30g Goats cheese 20ml thickened cream 1 tbls shaved parmesan Salt and Pepper to taste 60ml Red wine jus 2 sprigs thyme 2 sprigs rosemary 3 cloves garlic 50g butter, diced

Method
Season the lamb with sea salt and cracked black pepper.
Seal lamb in pan with herbs and garlic.
Place a cube of butter on each fillet and cook in oven for 4 minutes at 180 degrees.
In a bowl, mix thickened cream with Goats cheese to soften it.
Quenelle (mould in to an egg shape) goats cheese mixture and place on top of lamb with a piece of shaved parmesan and gratinate.
Turn vegetables, blanch and finish in pan with butter and salt
Garnish with red wine jus and Serve.

Recipe by Chef Luis Calandro
Head Chef, Steakhouse Pier 35