Baking Lamb Noisettes: A Beginner's Guide To Deliciousness

how to bake lamb noisettes

Lamb noisettes are medallions made from a loin of lamb, which is wrapped in a thin layer of fat and then sliced. They are a very tender and lean cut, and can be grilled, pan-fried, or cooked in the oven. To cook lamb noisettes in the oven, first bring the meat to room temperature and preheat the oven to 200°C. Season the meat and place it fat side up in an oven-proof dish. For a medium-rare chop, roast for 8 to 10 minutes, then leave to rest for at least 5 minutes.

Characteristics of baking lamb noisettes

Characteristics Values
Oven temperature 180°C to 200°C
Oven type Fan oven
Marinade ingredients Olive oil, vegetable oil, rosemary, cider vinegar, lemon zest, capers, garlic, nutmeg
Marinade time 20 minutes to 3 hours
Cooking time 8-15 minutes
Resting time 5 minutes
Meat temperature Medium rare
Meat texture Soft with a little spring back
Meat weight 200g per person

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Preparation: remove skin, season, and wrap in fat/bacon/pancetta

To prepare lamb noisettes, you'll need to start with a rack of lamb, as this is where the thin layer of fat required comes from.

First, take the rack of lamb out of the fridge and, while it's still cold, remove the thin skin using your fingers or a knife. Carefully remove the layer of fat, ensuring it comes off in one piece. Then, cover the fat with baking paper and use a rolling pin to roll it out to an even thickness of 1-2mm. Season the fat with salt and pepper.

Next, use a knife to carefully cut around the loin of lamb (the meat attached to the bone) and begin to separate it from the bone. Remove the loin from the rack with your hands, then use a sharp knife to trim any remaining sinew and fat.

Now, place the cleaned loin of lamb on a clean surface and roll the layer of fat tightly around it, ensuring it overlaps by 5-7mm (as the fat will shrink when cooked). Tie the rolled lamb with kitchen string, leaving a gap of about 2-3cm between each piece of string to ensure the meat is held in place evenly.

At this stage, you can either slice the lamb into noisettes before cooking or cook it as a whole piece. If you're using bacon or pancetta instead of fat, lay the slices on a sheet of cling film, slightly overlapping them, then cover with another layer of cling film. Gently roll over the slices with a rolling pin to flatten and thin them, then remove the top layer of cling film and wrap the bacon/pancetta around the loin.

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Cooking: preheat oven, sear, roast, and rest

Preheat your oven to 200°C/fan 180°C/gas 6. Some recipes suggest roasting at a lower temperature of 180°C for a longer time, ranging from 20 to 35 minutes.

Heat oil in a large frying pan and sear the lamb noisettes over high heat for 2 to 3 minutes on each side until browned. You can skip this step if you have marinated the meat, but make sure to sear all sides of the lamb briefly after you seal the Parma ham edges.

Transfer the lamb to a hot roasting tin, adding a little of the marinade mixture if you have marinated the meat. Roast for 8 to 10 minutes for a nice pink colour. If you prefer your lamb more well done, give it an extra 5 minutes in the oven.

Let the lamb rest in a warm place for at least 5 minutes. For roasts, it is recommended to rest for 15 to 20 minutes.

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Marinade: mix oil, herbs, and spices

To make a marinade for lamb noisettes, you'll need a base oil, such as olive oil or vegetable oil, and some herbs and spices. A good rule of thumb is to use 3 tablespoons of oil for every 4 lamb noisettes. For the herbs and spices, you can use a combination of rosemary, cider vinegar, lemon zest, capers, garlic, nutmeg, salt, and pepper.

Here's a step-by-step guide to making the marinade:

  • In a shallow dish, mix together 3 tablespoons of olive oil or vegetable oil with your chosen herbs and spices. For example, you could use 1 tablespoon of finely chopped fresh rosemary, 1-2 tablespoons of cider vinegar, the grated zest of half a lemon, 1 tablespoon of finely chopped capers, 1 clove of crushed garlic, and a good grating of fresh nutmeg.
  • Add the lamb noisettes to the dish and toss them in the marinade until they are well coated.
  • Season the lamb noisettes with salt and pepper.
  • Set aside the lamb noisettes to marinate for at least 20 minutes, or up to 3 hours in the refrigerator. The longer they marinate, the more intense the flavour will be.

Once the lamb noisettes have finished marinating, you can cook them according to your preferred method, such as grilling, pan-frying, or oven-cooking.

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Serving: pair with roasted vegetables and red wine

Lamb noisettes are a delicious and elegant dish, perfect for a special occasion or dinner party. They are also surprisingly easy to cook and won't break the bank. This dish pairs beautifully with roasted vegetables and a full-bodied red wine.

Roasted Vegetables

Roasted vegetables are a perfect side dish for lamb noisettes. Try shiny roasted vegetables, such as carrots, or seasonal vegetables. For a more indulgent option, serve with dauphinoise potatoes. If you want to get really fancy, you could try making a side of hasselback potatoes or a potato and parsnip mash.

Red Wine

A full-bodied red wine is the perfect drink to accompany lamb noisettes. Choose a wine from a sunny region, such as southern France, Chile, South Africa, Israel, Spain, Italy, or California/Oregon in the US. The better the wine, the better the pairing, so choose a good quality pinot noir, merlot, or cabernet sauvignon.

Putting it all together

To serve, place your lamb noisettes on a plate with your chosen roasted vegetables and a generous drizzle of sauce. Don't forget to rest your meat for at least 5 minutes before serving to ensure it is juicy and cooked to perfection. Pour yourself a glass of red wine, and enjoy!

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Definition: medallions of boneless lamb chops

Lamb noisettes are medallions of boneless lamb chops. They are cut from the eye muscle of the lamb's loin, in the lumbar region, also known as the saddle. This is a lean and flavoursome cut of meat, tender and quick to cook.

Noisettes are usually pan-fried, but can also be griddled or grilled. To cook, first, remove the lamb from its packaging and pat dry. Bring the meat to room temperature. Preheat your oven to 200°C. Season the meat with salt, pepper and herbs. Don't overcrowd the cooking base and there is no need to oil the noisette or the cooking utensil. Sear over high heat, turning the noisette until a rich, golden crust has formed. Roast for 8-10 minutes on the fat for a pink middle. For a well-done chop, the meat will be more firm. Allow to rest in a warm place for at least 5 minutes.

A recipe for Lamb Noisettes with Lemon and Rosemary Jus recommends the following:

  • 4 lean lamb noisettes, loin chops or valentine steaks
  • 4 tablespoons extra virgin olive oil
  • 1 large sprig of fresh rosemary, snipped
  • 1-2 tablespoons cider vinegar
  • Grated zest of 1 lemon

Mix together 3 tablespoons of 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 200°C. Heat the remaining oil in a large pan, remove the lamb from the marinade 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, depending on how pink you like your lamb.

Frequently asked questions

Remove the lamb from its packaging, pat it dry, and bring it to room temperature. Then, season the meat with salt, pepper, and herbs.

Preheat your oven to 200°C/180°C fan/Gas Mark 6.

Bake for 8-10 minutes for a pink centre, or 12-15 minutes if you prefer your lamb cooked through but still slightly pink.

Lamb noisettes go well with roasted vegetables, such as baby potatoes, carrots, and beans, and a full-bodied red wine or an older white wine.

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