18 mins
+ waiting
Lamb Noisettes with Lemon and Rosemary Jus
Recipe by Graham
Just the name Lamb Noisettes with Lemon and Rosemary Jus give you a clear clue that we are using those beautifully tender Lamb Noisettes for this recipe. If you're not sure what a Lamb Noisette is, it's the lean meat taken from the centre of a lamb chop (or, to be more precise, from the centre of a rack of lamb).
The bones are removed by cutting down along them, keeping the knife next to the bone. Then the large fillet is peeled away from the layer of fat, and any remaining bone, fat or sinew trimmed off leaving just the fillet of beautiful pure lamb. (Your butcher will do all this for you.)
Herb Roasted Lamb Loin Chops 
Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux Ingredients for Lamb Noisettes with Lemon and Rosemary Jus
Currently displaying quantities in US Imperial Measurements
How to Cook Lamb Noisettes with Lemon and Rosemary Jus
- Zest the whole lemon, cut in two and squeeze the juice from one half. Place the juice and zest into a large shallow dish then snip the rosemary into the dish too. Add 3 tablespoons of the olive oil, the cider vinegar, salt and freshly ground black pepper. Place the noisettes into the dish and make sure they are well soaked in the marinade. Cover and refrigerate for 2-3 hours.
- Heat the remaining oil in a frying pan, remove the lamb from the marinade (reserve for later) and sear the lamb 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 in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for a further 6 -8 minutes according to how pink you like your lamb. Serve hot with sauté potatoes
GRAHAM'S HOT TIP:
If you warm the remaining marinade mixture, you can serve this on the table as a jus for people to help themselves.
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Other Lamb Recipes
Stir-Fried Lamb with Garlic is a great way to prepare lamb with lots of garlic and spring onions (scallions) to balance the strong taste of the lamb.
Barnsley chop is prepared from the saddle of lamb and is essentially a slice from the saddle roast. It is effectively a double loin chop
Haggis, Neeps and Tatties is the Scottish "national dish" and, though some people scoff at its simplicity, it's actually darn good.
