Lamb Noisettes with Lemon and Rosemary Jus

Take

Ingredients:
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

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
Vinaigrette dressing:
45ml/3tbsp hazelnut or groundnut oil
15ml/1tbsp white wine vinegar

Make

Method:
Preheat the oven to Gas Mark 6, 200°C, 400°F
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.
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.
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.
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.
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.

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