Lamb noisettes with lemon and rosemary jus recipe

This quick lamb recipe is served with a pink grapefruit salad and is ready in under 30 minutes

Serves 2

Prep: 5 minutes
Cook: 10-13 minutes


  • 4 lean lamb noisettes, loin chops or valentine steaks
  • 4 tbsp extra virgin olive oil
  • 1 large sprig fresh rosemary, snipped
  • 1-2 tbsp cider vinegar
  • Grated zest of 1 lemon
  • Juice of ½ lemon
  • Salt and freshly milled black pepper

For the watercress and pink grapefruit salad

  • 2 x 85g packs fresh watercress or 2 large bunches, trimmed
  • 2 pink grapefruits, peeled and segmented
  • 1 small bunch freshly chopped chives

For the vinaigrette dressing

  • 3 tbsp hazelnut or groundnut oil
  • 1 tbsp white wine vinegar


  1. Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar, and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.

  2. Preheat the oven to 200°C/gas mark 6. Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.

  3. Transfer to a hot roasting tin, add a little from the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.

  4. Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad.

  5. Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin. Serve with sauté potatoes and the watercress and pink grapefruit salad.

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Wednesday 19 September 2012
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