Noisettes of Lamb with Anchovy, Mint and Lime Marinade

noisettes of lamb with anchovy mint and lamb marinadeServes: 2

Preparation time: 10 minutes, plus marinating time
Cooking time: 8-12 minutes


4 lean lamb noisettes
30ml/2tbsp oil
For the Anchovy, Mint and Lime Marinade:
Salt and freshly milled black pepper
30ml/2tbsp freshly chopped mint
15ml/1tbsp sherry vinegar
2 anchovy fillets, drained and finely chopped
15ml/1tbsp Dijon or wholegrain mustard
30ml/2tbsp olive oil
Juice of ½ lime
15-30ml/1-2tbsp runny honey, optional
For the Pan Fried Asparagus:
15ml/1tbsp olive oil
400g/14oz asparagus, trimmed and lightly steamed
For the Sherry Dressing:
50ml/2floz sherry vinegar
15ml/1tbsp extra virgin olive oil
5ml/1tsp caster sugar
Salt and freshly milled black pepper


1. To prepare the marinade; place all the ingredients into a large shallow dish and mix well.

2. Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to 2 hours.

3. To prepare the pan-fried asparagus; heat a large non-stick griddle or frying pan, coat the asparagus in the olive oil and cook for 5-8 minutes, turning occasionally until tender, drain, transfer to a large serving plate and keep warm.

4. Heat the oil for the noisettes in a clean non-stick griddle or frying pan until hot. Add the lamb and cook for 4-6 minutes on each side over a moderate heat until cooked.

5. To make the dressing; place all the ingredients into a small bowl and whisk until combined and spoon over the asparagus.

6. Serve the noisettes with creamy mash potatoes and the asparagus.

This recipe works well with lamb chops or cutlets too.

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.