Noisettes of Lamb

Ingredients

• 2 racks of lamb
• 1 tablespoon of vegetable oil

Preparation Time: 20 minutes
Cooking Time: up to 20 minutes for well-done (+ 7 minutes resting time)
Serves: 3

Method

1. Using a sharp knife, peel the thin skin away from the layer of fat and discard it.
2. Then remove the bones by cutting down along them, keeping the knife next to the bone.
3. Peel the large fillet away from the layer of fat, trim off any bone or fat and remove the silvery strip of sinew from it. Then, from the layer of fat, trim off the meat and the thicker parts of the fat to leave a flat sheet of fat. Or alternatively, get your butcher to do this for you.
4. Season the fat with salt & pepper, lay the lamb fillet on top of it, roll up the fat and tie it with string.
5. Preheat the oven to 200°c and season the meat with salt & papper.
6. In a frying pan, heat the oil over a medium heat, then put the rolled lamb in and frying on all sides until it is brown.
7. Transfer the lamb to a roasting tin and put it into the oven for 2 minutes for medium rare, 5 minutes for medium, 7 minutes for medium-well, or 12 minutes for well-done. If you like your lamb rare, don’t put it into the oven.
8. Remove the lamb from the oven, transfer it to a chopping board and allow it to rest for 7 minutes.
9. Remove the string from the lamb, carve it into roughly 4cm pieces and serve. We served it on a confit shallot purée with flageolet beans and a lamb pan sauce.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 2 days to stage 4.
Will leftovers be nice? Yes, for up to 3 days.

Notes