Noisettes of Lamb with Anchovy, Mint and Lime Marinade
Serves: 2 Prep Time: 10 minutes Cook Time: 10 minutes
Anchovy and mint are classic accompaniments to complement lamb and make a great marinade for lamb noisettes. Ideal elegant supper or lunch for two.
Ingredients
- 4 lean lamb noisettes
- 30ml/2tbsp oil
- For the Anchovy, Mint and Lime Marinade:
- Salt and freshly milled black pepper
- 30ml/2tbsp freshly chopped mint
- 15ml/1tbsp sherry vinegar
- 2 anchovy fillets, drained and finely chopped
- 15ml/1tbsp Dijon or wholegrain mustard
- 30ml/2tbsp olive oil
- Juice of ½ lime
- 15-30ml/1-2tbsp runny honey, optional
- For the Pan Fried Asparagus:
- 15ml/1tbsp olive oil
- 400g/14oz asparagus, trimmed and lightly steamed
- For the Sherry Dressing:
- 50ml/2floz sherry vinegar
- 15ml/1tbsp extra virgin olive oil
- 5ml/1tsp caster sugar
- Salt and freshly milled black pepper
Method
- To prepare the marinade; place all the ingredients into a large shallow dish and mix well.
- Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to 2 hours.
- To prepare the pan-fried asparagus; heat a large non-stick griddle or frying pan, coat the asparagus in the olive oil and cook for 5-8 minutes, turning occasionally until tender, drain, transfer to a large serving plate and keep warm.
- Heat the oil for the noisettes in a clean non-stick griddle or frying pan until hot. Add the lamb and cook for 4-6 minutes on each side over a moderate heat until cooked.
- To make the dressing; place all the ingredients into a small bowl and whisk until combined and spoon over the asparagus.
- Serve the noisettes with creamy mash potatoes and the asparagus.
Method
- To prepare the marinade; place all the ingredients into a large shallow dish and mix well.
- Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to 2 hours.
- To prepare the pan-fried asparagus; heat a large non-stick griddle or frying pan, coat the asparagus in the olive oil and cook for 5-8 minutes, turning occasionally until tender, drain, transfer to a large serving plate and keep warm.
- Heat the oil for the noisettes in a clean non-stick griddle or frying pan until hot. Add the lamb and cook for 4-6 minutes on each side over a moderate heat until cooked.
- To make the dressing; place all the ingredients into a small bowl and whisk until combined and spoon over the asparagus.
- Serve the noisettes with creamy mash potatoes and the asparagus.
Notes
This recipe works well with lamb chops or cutlets too.
