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Succulent Lamb Noisette

Succulent Lamb Noisette with Rocket, Beetroot & Citrus Salad

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You'll just love this tasty lamb noisette paired with a wonderful citrus salad that's ideal for cooler weather.

  • Serves: 4-6 |
    4-6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
Categories: Lamb, Main Ingredient, Mains, Meals and Courses
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Ingredients

Lamb Noisette

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

Vinaigrette

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

Salad

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

Method

Preheat the oven to 180 ºC.

Vinaigrette

Mix the ingredients for the vinaigrette together in a small bowl then set aside.

Lamb Noisette

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.

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.