Lamb Noisettes With Lemon And Rosemary Jus Recipes

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LAMB NOISETTES WITH LEMON AND ROSEMARY JUS



Lamb Noisettes with Lemon and Rosemary Jus image

Lamb Noisettes with Lemon and Rosemary Jus

Yield 2

Number Of Ingredients 11

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
2 x 85g packs fresh watercress or 2 large bunches, trimmed
2 pink grapefruits, peeled and segmented
1 small bunch freshly chopped chives
3 tablespoons hazelnut or groundnut oil
1 tablespoons white wine vinegar

Steps:

  • 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 200C, 400F,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 saut potatoes and the watercress and pink grapefruit salad.

Nutrition Facts : Calories 929, Fat 82.300003, SaturatedFat 20.4, Carbohydrate 13.4, Sugar 11.4, Fiber 5, Protein 33.299999, Sodium 1.1

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