Lamb Noisettes with Lemon and Rosemary Jus
- 4 lean lamb noisettes, loin chops
- 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
- 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.
- Serve with Green Salad or Vegetables of your Choice
- Pep Time 5 Mins
- Cook Time 13 Mins
- Serves 2 people