18 mins
+ waiting
Lamb Noisettes with Lemon and Rosemary Jus
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.
What To Eat Tonight
Many people think that Japanese recipes are complex and need expert tuition. Not necessarily so! Our range of recipes are so easy.
Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.
No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection
Other Lamb Recipes
A spicy supper for two of madras-coated lamb leg steaks that will make your mouth water before you've even started. A perfect Saturday night treat.
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
Whenever I think of cooking with leftovers, I can't help but remember the delicious smell of Leftover Cakes frying gently on a cold winter's day.