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