Lamb Noisettes with Lemon and Rosemary Jus

Lamb Noisettes with Lemon and Rosemary Jus
Preparation time : Preparation time: 5 minutes

Cooking time : Cooking time: 10-13 minutes

Oven Temperature : Gas Mark 6, 200°C, 400°F

Serves : Serves 2



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


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.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]