Lamb Noisettes With Lemon And Rosemary Jus Recipes

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LAMB NOISETTES WITH ROSEMARY SAUCE



Lamb Noisettes with Rosemary Sauce image

Click here to make the most beautiful and elegant lamb dish you've ever made. These lamb noisettes are tender, stunning and easy to make.

Provided by Michelle Minnaar

Categories     Dinner

Time 50m

Number Of Ingredients 8

30ml (2 tbsp) vegetable oil
8 lamb noisettes
2 shallots, peeled and finely sliced
150ml (5fl oz) white wine
15ml (1 tbsp) white wine vinegar
300ml (10fl oz) lamb or vegetable stock
15ml (1 tbsp) fresh rosemary, finely chopped
150ml (5fl oz) double cream

Steps:

  • Preheat oven to 200°C / fan 180°C / 390°F / gas 6.
  • Heat the oil in a large frying pan and brown the lamb noisettes over a high heat for 2 minutes on each side.
  • Place the meat in a roasting tin and cook for 10 minutes, which will yield medium doneness. Set aside to rest.
  • Meanwhile, using the same frying pan with the oil, gently fry the shallots for 10 minutes until soft.
  • Turn up the heat then pour in the wine and vinegar. Let it sizzle for 2 minutes.
  • Add the stock and rosemary and let it simmer for 8 minutes.
  • Pour in the cream, stir and let it bubble for 3 minutes.
  • Season the meat and sauce accordingly to taste and serve with seasonal vegetables.

Nutrition Facts : ServingSize Lamb Noisettes with Rosemary Sauce, Calories 331 calories, Sugar 1.6 g, Sodium 214.3 mg, Fat 27.8 g, SaturatedFat 16.3 g, TransFat 0.2 g, Carbohydrate 3.7 g, Fiber 0.5 g, Protein 10.1 g, Cholesterol 63 mg

LEMON-ROSEMARY ROAST LEG OF LAMB



Lemon-Rosemary Roast Leg of Lamb image

We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 6

1 6 1/2- to 8-pound bone-in leg of lamb
4 cloves garlic, thinly sliced
1 lemon
2 tablespoons chopped fresh rosemary
Kosher salt and coarsely ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
  • Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
  • Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
  • Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

LAMB NOISETTES WITH LEMON AND ROSEMARY JUS



Lamb Noisettes with Lemon and Rosemary Jus image

Lamb Noisettes with Lemon and Rosemary Jus

Yield 2

Number Of Ingredients 11

4 lean lamb noisettes, loin chops or valentine steaks
4 tablespoons extra virgin olive oil
1 large sprig fresh rosemary, snipped
1-2 tablespoons cider vinegar
Grated zest of 1 lemon
Juice of ½ lemon
2 x 85g packs fresh watercress or 2 large bunches, trimmed
2 pink grapefruits, peeled and segmented
1 small bunch freshly chopped chives
3 tablespoons hazelnut or groundnut oil
1 tablespoons white wine vinegar

Steps:

  • Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar, and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.Preheat the oven to 200C, 400F,Gas Mark 6.Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad.Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin. Serve with saut potatoes and the watercress and pink grapefruit salad.

Nutrition Facts : Calories 929, Fat 82.300003, SaturatedFat 20.4, Carbohydrate 13.4, Sugar 11.4, Fiber 5, Protein 33.299999, Sodium 1.1

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY



Roast Leg of Lamb with Lemon, Garlic, and Rosemary image

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Steps:

  • Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
  • Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
  • Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

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