Lamb Noisettes with Red Wine Sauce

Lamb Noisettes with Red Wine Sauce

 

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
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 noisettes of lamb/boneless lamb chops
  • 1 tbsp olive oil
  • 1 tbsp peppercorns, crushed
  • 1½ tbsp fresh rosemary, stalks removed
  • salt
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 300ml (10 fl oz) red wine (1¼ cups)
  • 150ml (5 fl oz) chicken stock (⅔ cup)
  • 2 tsp sugar
  • extra rosemary sprigs for garnish

  • To serve
  • Buttered baby potatoes and sautéed courgettes/zucchini go well with this dish.


  1. Method
  2. Warm a plate in the oven.

  3. In a shallow bowl, mix the oil, crushed peppercorns, rosemary leaves, and a little salt. Add the lamb noisettes and turn to coat.

  4. 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.

  5. 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.

  6. Pour over the lamb and serve garnished with rosemary sprigs.

 

Steak in Red Wine Sauce

Steak in Red Wine Sauce

 

Tender marinated steak is served with a lovely red wine sauce. This is very easy to prepare; the sauce adding that little bit extra when enjoying a steak.

 

Steak in Red Wine Sauce
Prepares: 4 servings
 
  • Preparation time: about 20 minutes
  • Marinading time: at least 6 hours or overnight
  • Cooking time: 10 minutes

  • Ingredients
  • 4 sirloin steaks or other good quality steak
  • 300ml (10 fl oz) red wine (1¼ cups)
  • 2 tbsp olive oil, plus extra for brushing
  • salt and pepper
  • 2 shallots, finely chopped
  • 4 cloves garlic, sliced
  • 3 bay leaves
  • 1 tbsp redcurrant jelly
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)

  • Serving suggestion
  • Thin French fries, mushrooms, tomatoes and lettuce leaves


  1. Method
  2. With tip of a knife, lightly score each steak to allow the marinade to seep into the steak.

  3. Prepare the marinade by whisking the red wine, olive oil and pepper together.

  4. Place the steaks in a single layer in a dish. Add the shallots, garlic and bay leaves. Pour the marinade over the steaks and turn them in the marinade. Cover and refrigerate for at least six hours, or overnight if possible.

  5. Lift the steaks out of the dish and dry on kitchen paper, reserving the marinade.

  6. Brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide, allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Place the steaks on a warm plate and and cover with foil. Rest for 5 minutes, turning halfway through, to allow the juices to settle evenly.

  7. Meanwhile, allow the pan to cool down slightly. Add the reserved marinade to the pan with the redcurrant jelly and half a cup water. Bring the mixture to the boil. Add the butter and boil down until reduced by about half. Season. Remove bay leaves.

  8. Serve the steaks with the sauce poured over.

 

Beef and Bacon Bolognese

Beef and Bacon Bolognese

 

This bolognese is loaded with wholesome ingredients. The beef and bacon are cooked in a sauce of tomatoes, chopped onions, diced carrots and celery, garlic, herbs and red wine.

 

Beef and Bacon Bolognese
Prepares: 4 servings
 
  • Preparation time: 30–35 minutes
  • Cooking time: 55 minutes hob

  • Ingredients
  • 1½ tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 115g (4 oz) smoked bacon rashers, chopped (about 4 rashers)
  • 1 garlic clove, peeled and crushed
  • 400g can chopped tomatoes (½ x 28 fl oz can diced tomatoes)
  • 150ml (5 fl oz) beef stock (⅔ cup)
  • 150ml (5 fl oz) red wine (⅔ cup)
  • 4 tbsp tomato purée/tomato paste
  • 1 bay leaf
  • 1 tbsp mixed herbs (basil, marjoram and oregano)
  • salt and pepper
  • 340g (12 oz) lean mince beef/ground beef
  • 1 red pepper, de-seeded and chopped
  • 115g (4 oz) mushrooms, rinsed and sliced (6 button mushrooms)

  • To serve
  • serve with fettuccine

  • Equipment
  • Large frying pan/skillet
  • A deep sided frying pan or sauté pan


  1. Method
  2. Heat 1 tablespoon of oil in a frying pan/skillet over a medium heat. When hot, add the onion, carrot, celery, bacon and garlic Stir to coat in the oil and then cook 5 minutes, stirring occasionally.

  3. Stir in the tomatoes, stock, wine, tomato purée/tomato paste, bay leaf, herbs and seasoning. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

  4. Heat the remaining oil in a deep frying pan or sauté pan, over a medium heat and, when hot, add the beef with the pepper. Fry for about 5 minutes to brown the meat.

  5. Add the mushrooms and cook for a further 3 minutes.

  6. Stir in the sauce, bring everything to the boil, then cover and simmer for 30 minutes.

  7. Serve with fettuccini.

Updated March 29, 2017