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

Ingredients

  • 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

Method

  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.

Image courtesy of EBLEX from Simplybeefandlamb.co.uk

Average rating: 3.5/5
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Wednesday 19 September 2012
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