Noisettes of Lamb with Anchovy,Mint and Lime Marinade Noisettes of Lamb with Anchovy,Mint and Lime Marinade

Noisettes of Lamb with Anchovy,Mint and Lime Marinade

Anchovy and mint are classic accompaniments to complement lamb and make a great marinade for lamb noisettes. Ideal elegant supper or lunch for two.

prep time
10 mins

cook time
10 minutes

serves
2 people

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

  1. To prepare the marinade; place all the ingredients into a large shallow dish and mix well.
  2. Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to 2 hours.
  3. 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.
  4. 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.
  5. To make the dressing; place all the ingredients into a small bowl and whisk until combined and spoon over the asparagus.
  6. Serve the noisettes with creamy mash potatoes and the asparagus.

Tips:

This recipe works well with lamb chops or cutlets too.