Succulent Lamb Noisette with Salad
You'll just love this tasty lamb noisette paired with a wonderful salad.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
3 Tbsp (45 ml) olive oil
3 Tbsp (45 ml) ketjap manis (sweet soy sauce)
juice of 1 small orange
1 fat clove garlic, crushed
1 Tbsp (15 ml) grated ginger
800 g lamb noisette
¼ C (60 ml) coriander seeds, toasted in a hot pan until fragrant
1 Tbsp (15 ml) freshly milled black pepper
1 tsp (5 ml) freshly milled salt
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) butter
200 g extra-fine green beans, trimmed and steamed until al dente
250 g ready-cooked beetroot, cut into bite-sized chunks
4 juicy oranges, peeled and sliced
100 g goat’s milk feta
1 C (250 ml) micro salad leaves
a handful of small mint leaves
extra-virgin olive oil and balsamic reduction, for drizzling
Preheat the oven to 190 °C.
Combine the marinade ingredients and rub all over the lamb. Leave to marinate for 15 minutes.
Bash the coriander, pepper and salt with a pestle and mortar to form a rub. Remove the lamb from the marinade (reserve the marinade) and generously coat with the rub.
Heat the oil and butter and brown all sides of the lamb, then transfer to a roasting rack and roast for 25 minutes for medium-rare (reserve the meat juices). Cover with foil and leave to rest for 10 minutes before slicing.
Meanwhile, prepare the salad by gently tossing together all the ingredients, except the olive oil and balsamic reduction. Arrange in a serving dish.
Place the reserved meat juices and marinade in a small pot and simmer until reduced and thickened to a gravy consistency. Drizzle the sliced lamb with this sauce and serve the salad lightly dressed with the olive oil and balsamic reduction.
This meal is delicious with gremolata baby potatoes.