Noisettes of Lamb with Anchovy,Mint and Lime Marinade

Anchovy and mint are classic accompaniments to complement lamb and make a great marinade for lamb noisettes. Ideal elegant supper or lunch for two.

Prep Time: 10 mins

Cook Time: 10 minutes

Serves: 2 people

Ingredients

  • 4 lean lamb noisettes
  • 2 tablespoons oil

  • For the Anchovy, Mint and Lime Marinade:

  • 2 tablespoons freshly chopped mint
  • 1 tablespoon sherry vinegar
  • 2 anchovy fillets, drained and finely chopped
  • 1 tablespoon Dijon or wholegrain mustard
  • 2 tablespoons olive oil
  • Juice of ½ lime
  • 1-2 tablespoons runny honey, optional

  • For the Pan Fried Asparagus:

  • 1 tablespoons olive oil
  • 400g asparagus, trimmed and lightly steamed

  • For the Sherry Dressing:

  • 50ml sherry vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon caster sugar

Method

  1. To prepare the marinade; place all the ingredients into a large shallow dish and mix well.
  2. Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to 2 hours.
  3. To prepare the pan-fried asparagus; heat a large non-stick griddle or frying pan, coat the asparagus in the olive oil and cook for 5-8 minutes, turning occasionally until tender, drain, transfer to a large serving plate and keep warm.
  4. Heat the oil for the noisettes in a clean non-stick griddle or frying pan until hot. Add the lamb and cook for 4-6 minutes on each side over a moderate heat until cooked.
  5. To make the dressing; place all the ingredients into a small bowl and whisk until combined and spoon over the asparagus.
  6. Serve the noisettes with creamy mash potatoes and the asparagus.

Tips:

This recipe works well with lamb chops or cutlets too.