Serves 4

1 tsp mild paprika and 1/2 tsp sea-salt flakes, lightly crushed with a pestle and mortar
8 noisettes (boneless eye fillets) of lamb, 475g total weight
2 tbsp extra virgin olive oil
16 tiny carrots, with green tops
4 tbsp redcurrant, bramble or quince jelly
250ml rosé wine such as Grenache or Shiraz
6 fresh rosemary sprigs, 2 lightly crushed
1 tbsp Worcestershire sauce

Rub the paprika and salt into both sides of the lamb. Heat the oil in a large, non-stick frying pan until very hot. Sauté the lamb over a high heat for 1 minute on each side. Put the carrots and half the jelly into the pan with the rosé wine and crushed rosemary sprigs. Bring to a simmer, stir, cover and cook for 6 minutes, turning the noisettes halfway through. Remove the lamb and carrots, and keep hot. Add the remaining jelly and Worcestershire sauce to the pan liquids and stir over a high heat to make a rosy glaze. Discard the crushed rosemary. Serve 2 portions of lamb and 4 carrots per person with the glaze and fresh rosemary sprigs as garnish, along with vegetables such as beans and new potatoes.

FEATURE CLARE FERGUSON
STYLING KAREN SMITH
PHOTOGRAPHS PETER CASSIDY
JANUARY 2008