Chef Michael Caines cooked this mutton with creamy mushroom sauce on Drop Down Menu
Preheat the oven to 200°C/gas mark 6. Lightly season the noisettes with salt and pepper. Heat a frying pan until hot, add the butter then add the noisettes and fry for 2 minutes until golden brown. Flip over and seal the other side and remove from the pan.
Lay the noisettes on a baking tray and roast in the oven for 5-6 minutes. Remove from the oven and set aside to rest.
Add the shallots, pinch of chilli flakes, garlic and wild mushrooms to the lamb pan and sweat for a few minutes until the shallots have softened. Deglaze the pan with the cognac and then add the mustard, cream and chicken stock. Bring to the boil and reduce by half.
Season with some Worcestershire sauce and lemon juice. Return the noisettes to the pan along with any resting juices and heat gently for a minute. Add the chopped parsley, cook for a further minute and season to taste.
To serve, place the toast onto serving plates and top each slice with the noisettes and spoon the sauce over and around.
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