Noisettes of lamb with baby ratatouille


  • 1 - Lamb Noisette cut into 4 slices
  • 40 ml Rapeseed Oil
  • 1 large SuperValu Fresh Rosemary sprig
  • 1 - SuperValu Lemon zest
  • Pouch

  • 20 ml Cider Vinegar
  • 40 ml Rapeseed Oil
  • 50 ml SuperValu Lemon Juice
  • SuperValu Whole Black Peppercorns


    step 1

    Prepare the noisettes of lamb by scattering with rosemary and lemon zest.

    step 2

    Place in the dish.

    step 3

    For the pouch, mix together rapeseed oil, cider vinegar, lemon juice and seasoning.

    step 4

    Season and pour the marinade over the noisettes.

    step 5

    Cover and refrigerate for 30 minutes to 1 hour.

    step 6

    Preheat oven at 230°C/450°F Gas Mark 8.

    step 7

    Bake the lamb for 10 minutes, then reduce the oven to 180°C/350deg;F/Gas Mark 4 allowing 20 minutes (rare) to 30 minutes (well done) per 500g.

    step 8

    Remove from the oven, and cover.

    step 9

    Allow to rest 5 minutes.

    step 10

    Arrange the noisettes onto a plate, garnish with a little extra rosemary and spoon over the jus from the roasting tin.

    step 11

    Serve with duchess potatoes and salad.

    step 12

    pour mixture over fruit,tossing gently to coat.Cover and chill for 4 hours.