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Method:
1. Preheat the oven to Gas Mark 6, 200C, 400F
2.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.
3. 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.
4. 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.
5. Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad.
6. Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin. Serve with saute potatoes and the watercress and pink grapefruit salad.
Serves 2
Preparation time: 5 minutes
Cooking time: 10-13 minutes
Ingredients:
4 lean lamb noisettes, loin chops or valentine steaks
60ml/4tbsp extra virgin olive oil
1 large sprig fresh rosemary, snipped
15-30ml/1-2tbsp cider vinegar
Grated zest of 1 lemon
Juice of 1/2 lemon
Salt and freshly milled black pepperWatercress and Pink Grapefruit Salad:
2 x 85g packs fresh watercress or 2 large bunches, trimmed
2 pink grapefruits, peeled and segmented
1 small bunch freshly chopped chives
Vinaigrette dressing:
45ml/3tbsp hazelnut or groundnut oil
15ml/1tbsp white wine vinegar
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