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

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
  • tbsp fresh rosemary, stalks removed
  • salt
  • 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

To serve

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

  • Method
  • 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.
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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

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
  • 300 ml (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
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • Serving suggestion
  • Thin French fries, mushrooms, tomatoes and lettuce leaves

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

  • Now prepare the marinade by whisking the red wine, olive oil, and pepper together.

  • Place the steaks in a single layer in a shallow dish.

  • Add the shallots, garlic, and bay leaves and then pour over the marinade. Cover the dish and refrigerate for at least six hours or overnight, if possible.

  • Lift the steaks out of the marinade and dry on kitchen paper. Reserve the marinade.

  • Now 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. Of course this will depend on the thickness of your steaks.

  • Transfer the steaks to a warm plate and and cover with foil.

  • Leave to rest for 5 minutes, turning half way through to allow the juices to settle evenly.

  • Meanwhile, allow the pan to cool down slightly.

  • Strain the reserved marinade and add to the pan with the redcurrant jelly.

  • Bring the sauce to the boil, while stirring to dissolve the redcurrant jelly. Then add the butter.

  • Let it bubble vigorously until it has reduced by about half.

  • Season.

  • Serve the sauce poured over the steaks.
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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

4 servings
  • Preparation time: 30–35 minutes
  • Cooking time: 55 minutes hob

  • Ingredients
  • tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 115 g (4 oz) smoked bacon rashers, chopped (about 4 rashers)
  • 1 garlic clove, peeled and crushed
  • 400 g tin chopped tomatoes (½ x 28 fl oz can diced tomatoes)
  • 150 ml (5 fl oz) beef stock (⅔ cup)
  • 150 ml (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 freshly milled black pepper
  • 340 g (12 oz) lean mince beef/ground beef
  • 1 red bell pepper, de-seeded and chopped
  • 115 g (4 oz) mushrooms, rinsed and sliced (6 button mushrooms)

To serve

  • serve with fettuccine


  • You will also need a large frying pan/skillet and a deep sided frying pan or sauté pan.

  • Method
  • 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 sauté for 5 minutes, stirring occasionally.

  • Now 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.

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

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

  • Then stir in the sauce, bring everything to the boil, cover and simmer for 30 minutes.

  • Serve with fettuccini.
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Updated March 29, 2017