Lamb Noisettes with Lemon and Rosemary Jus Lamb Noisettes with Lemon and Rosemary Jus

Lamb Noisettes with Lemon and Rosemary Jus

Lamb Noisettes with Lemon and Rosemary Jus

prep time
5 mins

cook time
13 minutes

serves
2 people

  • Energy

    929kcal

  • Fat

    82.3g

  • Saturates

    20.4g

  • Carbs

    13.4g

  • Sugars

    11.4g

  • Fibre

    5g

  • Protein

    33.3g

  • Salt

    1.1g

Ingredients

  • 4 lean lamb noisettes, loin chops or valentine steaks
  • 4 tablespoons extra virgin olive oil
  • 1 large sprig fresh rosemary, snipped
  • 1-2 tablespoons cider vinegar
  • Grated zest of 1 lemon
  • Juice of ½ lemon
  • 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 tablespoons hazelnut or groundnut oil
  • 1 tablespoons 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, 400°F, Gas Mark 6.
  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.