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

Ingredients:

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

Method:

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.

Tip:
This recipe works well with lamb chops or cutlets too.

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