Noisettes of lamb with ratatouille

Noisettes of lamb with ratatouille

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
2 best end necks of lamb, 6–7 bone racks
1 tablespoon olive oil
freshly ground black pepper

For the ratatouille

Quantity Ingredient
1/2 quantity Sauce pizzaiola, omitting the dried herbs
small handful basil, plus 4 sprigs to finish
1/2 red onion
1/2 red pepper
1 courgette
1/2 small aubergine
3-4 tablespoons olive oil
1 plum tomato
1/4 teaspoon ground coriander


  1. Prepare the lamb for noisettes, keeping the rolled lamb whole.
  2. Heat the olive oil in a frying pan over a low to medium heat, sprinkle the lamb with salt and place in the frying pan. Brown and crisp the fat, turning every so often to ensure it is evenly brown all round the noisettes, about 5–10 minutes. Transfer to a roasting tin and set aside until ready.
  3. For the ratatouille, put the sauce in a saucepan. Pick the basil leaves off their stems and reserve. Bash the stems with a rolling pin to bruise them, then add to the sauce and heat until simmering. Take off the heat and set aside to infuse.
  4. Peel and very finely chop the onion. Peel the red pepper with a swivel vegetable peeler and cut into very fine dice. Trim the ends off the courgette and aubergine and cut both into dice the same size as the pepper. Keep the vegetables separate.
  5. Heat enough olive oil to just cover the bottom of a large frying pan. Add the onion and fry over a low heat until softening, then increase the heat to colour a little. Tip into a bowl and set aside. Wipe out the pan and, over a medium heat, add more oil and fry the red pepper, then the courgette, leaving them slightly firm. As each vegetable is cooked, add it to the bowl with the onion. Add more oil and repeat with the aubergine, covering the pan initially. Remove the lid when there is a little liquid in the bottom of the pan. Cook until soft.
  6. Blanch the tomato in boiling water for 10 seconds, then refresh in cold water. Peel, deseed and cut into fine dice (concasse). Heat the oven to 170ºC.
  7. Transfer the sauce pizzaiola to a food processor, discarding the basil stalks. Blend until smooth and return to the pan. Add all the vegetables and tomato concasse, tear in the basil leaves and heat through, stirring gently. Taste and adjust the seasoning, add the ground coriander and keep warm.
  8. Roast the lamb in the oven for 4–8 minutes until pink, then leave to rest for 4–5 minutes before removing the string. To carve the lamb, trim off the end pieces and cut each piece of meat into 6 equal-sized noisettes.
  9. Spoon the ratatouille onto 4 plates and place 3 slices of lamb on each portion. Finish with basil sprigs.
Leiths School of food and wine
cookery course
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