In this recipe, noisettes of lamb are coated with rosemary and seasoning, then cooked in butter, and served with a red wine sauce.
A noisette of lamb is simply the T-bone removed from the chop which can then be cooked to produce a really tasty, sweet meat.
Lamb Noisettes with Red Wine Sauce
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- 8 noisettes of lamb/boneless lamb chops
- 1 tbsp olive oil
- 1 tbsp peppercorns, crushed
- 1½ tbsp fresh rosemary, stalks removed
- 28 g (1 oz) butter (2 tbsp, or ¼ stick)
- 300 ml (10 fl oz) red wine (1¼ cups)
- 150 ml (5 fl oz) chicken stock (⅔ cup)
- 2 tsp sugar
- extra rosemary sprigs for garnish
- Buttered baby potatoes and sautéed courgettes/zucchini go well with this dish.
- Warm a plate in the oven.
- In a shallow bowl, mix the oil, crushed peppercorns, rosemary leaves, and a little salt. Add the lamb noisettes and turn to coat.
- Next melt the butter in a large frying pan/skillet and cook the lamb over a medium to high heat for 2–3 minutes per side, depending on the thickness of the chops. The lamb should still be slightly pink in the centre. Remove the lamb, place on the warmed plate and cover with foil while making the sauce.
- Pour away any excess fat from the pan/skillet, then add the red wine and chicken stock, and stir in the sugar. Bring to the boil, stirring, while scraping up any residue from the bottom of the pan/skillet. Let the sauce simmer for 5–10 minutes to reduce, until it is slightly syrupy.
- Pour over the lamb and serve garnished with rosemary sprigs.