Lamb Noisettes with Lemon and Rosemary Jus

A 15 minute supper dish of pan fried lamb noisettes, chops or velentines steaks with lemon, rosemary and cider 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 Gas Mark 6, 200°C, 400°F.
3. 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.
4. Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.
5. 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.
6. 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.