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Tuesday 21 August 2018  
Home > Grilled Lamb Noisettes with Rosemary and Lime recipes
01.01.2003 -main course - lamb

Grilled Lamb Noisettes with Rosemary and Lime

« Lamb noisettes have a lovely, subtle flavor. Make the most of it by preparing them as simply as possible, as shown in this light, fragrant recipe. » 
Type Main courselamblemon – lime – rosemary – lamb noisette
Level of difficulty easy
Preparation time Preparation: 10 minutes - Cooking: 15 + 20 minutes
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Serves 4

  • 1 1/3 lb (600 g) lamb noisettes
  • 1 tsp rosemary (crushed)
  • 2 limes (zest and juice)
  • 1 tbsp olive oil
  • ¼ cup (50 g) unsalted butter
  • Salt, freshly ground black pepper

Accompanied by

  • 1 1/3 cups (250 g) basmati rice

To decorate


To prepare the limes

  • Clean the limes by brushing them in cold water. Dry them
  • Using quite a fine zester, remove the zest from the 2 limes and chop it into small pieces of about 2/5″ (1 cm). Set aside
  • Squeeze the juice from the 2 limes. Set aside

To prepare the rice

  • Bring a saucepan of lightly salted water to the boil
  • As soon as it begins to boil, cook the rice in it for about 20 minutes on medium heatTo prepare the lamb noisettes
  • Heat the olive oil in a large frying pan on high heat
  • Sear the lamb noisettes on one side for about 3 minutes, still on high heat
  • Season with salt and pepper, and sprinkle with some of the crushed rosemary
  • Turn the lamb noisettes and sear the other side for 3 minutes on medium heat
  • Season again with salt and pepper, and sprinkle with more of the crushed rosemary
  • Take care not to overcook the noisettes (they will lose their flavor) and make sure that the meat stays pink on the inside
  • Once cooked, remove the noisettes from the frying pan and keep warm

To prepare the lime jus

  • Deglaze the frying pan that you used to cook the lamb by adding a glass of water to the cooking juices
  • Use a wooden spatula to scrape the frying pan and reduce the juices by half, stirring from time to time, on high heat
  • Then, add the lime juice and zest, followed by the butter
  • Save a little of the zest for the final decoration
  • Cook on low heat for 10 minutes, stirring regularly
  • Drain the rice once it is cooked.


  • Place the lamb noisettes on each (warmed) plate. Spoon on the sauce, and add a few spoonfuls of lightly peppered rice
  • For decoration, sprinkle a little of the zest that you set aside over the rice, and sprinkle a few chopped chives on each lamb noisette
  • For the finishing touch, put a few small, crispy frisée salad leaves on each plate
  • Serve nice and hot.


To improve the presentation of the rice still further, divide it into small, lightly oiled cups when it is cooked. When you are just about to serve, turn the cups over onto the plates to reveal an elegant, molded mound of rice.

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See Also :
Lamb recipes  Lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Rosemary recipes  Rosemary recipes
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