Cook a Delectable Lamb Noisette Roast with Aegean Gold Olive Oil
It’s no secret that including extra virgin olive oil into your diet yields a multitude of health benefits, from lowering the risk of cardiovascular disease and levelling blood sugar to being a powerful source of antioxidants and, of course, nourishing the skin. It’s why it’s a staple in Mediterranean kitchens, as well as across the globe.
Aegean Gold Extra Virgin Olive Oil has been specially selected from olive groves grown in the southern part of Lesvos, Greece. These olives are the basis for this distinguished extra virgin olive oil with a golden yellow colour and an intense aromatic character.
Cooking with Aegean Gold Extra Virgin Olive Oil
We’ve used Aegean Gold Extra Virgin Olive Oil to create this recipe for a mouthwatering lamb noisette roast with a side salad of beets and rocket. A lamb noisette is a boneless cut of lamb loin – it is often rolled as a roast but can also be found cut into individual medallions. It is a flavoursome cut with a layer of fat around the outside that keeps the meat juicy and tender. It’s ideal when you want a succulent roast without cooking for hours.
We’ve created a citrusy marinade using Aegean Gold Extra Virgin Olive Oil to impart flavour and also to help sear the meat and lock in that juiciness.
The hearty salad that accompanies it is ideal as the weather cools – with earthy beetroot for sustenance, rocket for freshness and feta to add a salty twist. We’ve drizzled the salad with a divine citrus vinaigrette that adds brightness and a sweet tang.
Try this recipe for yourself and enjoy the benefits of extra virgin olive oil both in cooking and dressing your meal.
Recipe: Succulent Lamb Noisette Roast with Rocket, Beetroot & Citrus Salad
You’ll just love this juicy lamb noisette roast, paired with a wonderful salad full of bright citrusy flavours.
Prep time: 30 minutes
Cook time: 30 minutes
1 Tbsp (15 ml) Aegean Gold Extra Virgin Olive Oil
1 Tbsp (15 ml) orange juice
salt and pepper
800 g rolled lamb noisette roast
a digital thermometer
6 Tbsp (90 ml) Aegean Gold Extra Virgin Olive Oil
2 Tbsp (30 ml) red wine vinegar
2 Tbsp (30 ml) orange juice
zest of 1 orange
2 Tbsp (30 ml) finely chopped red onion
3 sprigs of thyme, picked
200 g rocket
6 baby pickled beetroots, quartered
50 g feta cheese, crumbled
¼ C (60 ml) pumpkin seeds, toasted
3 slices of orange, peeled and with the rind cut off, sliced into segments
½ a small red onion, thinly sliced
salt and pepper
Preheat the oven to 180 ºC.
Mix the ingredients for the vinaigrette together in a small bowl then set aside.
Mix the olive oil and orange juice together in a small bowl. Brush the lamb with the mixture then season well with salt and pepper.
Set a large cast iron pan over high heat. Heat the pan until it begins to smoke. Carefully place the lamb into the pan and sear on all sides to caramelise the exterior.
Remove the lamb from the pan and place it into the oven to cook – the goal is to reach an internal temperature of 50 ºC, as the lamb will rise a couple of degrees as it rests, leaving you with a perfect 52-54 ºC for medium rare. Check the internal temperature at the 15 minute mark to see where you are at. If it has not yet reached 50 ºC, continue to cook for a further 10-15 mins. Once you have reached 50 ºC, let the lamb rest covered, for at least 10 minutes, while you assemble the salad.
Toss the rocket in a little of the vinaigrette and lay it out on a serving platter/bowl. Top with beetroot, feta, pumpkin seeds, orange and onion. Drizzle with a little more vinaigrette and then serve the rest on the side.
Once the lamb has rested, slice and serve with rocket salad.
To find out more about Aegean Gold Olive Oil and other imported Greek products contact Marina Protoulis on 076 686 0520 or email.
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