Noisettes of lamb with rosemary jus

Noisettes of lamb with rosemary jus

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  • Prep Time


  • Total Time


  • Servings



  • 1

    rack of lamb

  • fresh rosemary to taste

  • 1

    clove of garlic

  • 25

    ml dijon tarragon mustard

  • olive oil and butter for frying


  • 75

    ml red wine

  • 25

    ml port

  • salt and pepper to taste

  • 10

    ml redcurrant jelly

  • sprigs of rosemary


1. Rub the lamb roll with a mixture of rosemary, garlic, olive oil and tarragon mustard. Cover and stand for at least 1 hour. 2. Heat the oven to 180 C. Saute the lamb in a mixture of olive oil and butter, then transfer to a roasting pan and oven roast for 15 minutes. Remove from heat and rest for 20 minutes. To finish place the lamb back into the oven for 15 minutes. Rest for 15 minutes before slicing into portions. 3. For the jus, deglaze the frying pan by adding the red wine and port to the meat juices and reducing by half. Correct the seasoning, add the redcurrant jelly and a sprig of rosemary. Simmer gently for a minute and strain. 4. To serve place ratatouille on the plate and position the lamb noisettes, drizzle with the rosemary jus.


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