Lamb Noisettes With Lemon and Rosemary Jus

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Lamb Noisettes with lemon and rosemary jusAn impressive dish that is ready in just unter 20 minutes. Serve with a fresh and tangy watercress and grapefruit salad.

Serves: 2 
Preparation Time: 5 minutes
Cooking Time: 13 minutes
What You’ll Need:

  • 4 lean lamb noisettes, loin chops or valentine steaks
  • 60ml/4tbsp extra virgin olive oil
  • 1 large sprig fresh rosemary, snipped
  • 15-30ml/1-2tbsp cider vinegar
  • Grated zest of 1 lemon
  • Juice of ½ lemon
  • Salt and freshly milled black pepper

For the watercress and 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:

  • 45ml/3tbsp hazelnut or groundnut oil
  • 15ml/1tbsp white wine vinegar
What To Do:
  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.
Recipe from Simplybeefandlamb.co.uk

 

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