Thyme-wrapped noisettes of lamb with lentils

Thyme-wrapped noisettes of lamb with lentils

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 best end necks of lamb, 6-7 bone racks
1/4 bunch thyme
1 tablespoon olive oil
1 quantity Chicken and thyme jus, using the lamb and rosemary variation, and substituting thyme for the rosemary
1 quantity Braised lentils
salt
freshly ground black pepper

Method

  1. Prepare the lamb for noisettes. Finely chop enough thyme leaves to give you 1 tablespoon. Roll the prepared loins in the thyme and season with salt and pepper, then roll them in the prepared layer of fat and tie them as for noisettes. Heat the oven to 170ºC.
  2. Heat the olive oil in a frying pan over a low to medium heat, sprinkle the lamb with salt and place in the pan. Brown and crisp the fat, turning to ensure it is evenly brown all round, 5–10 minutes. Transfer the noisettes to a roasting tin and roast in the oven for 4–8 minutes until pink. Meanwhile, heat the lamb jus and lentils in separate pans.
  3. Remove the lamb from the oven and set aside to rest for 4–5 minutes. Once rested, remove the string, trim the ends and slice each roll into 6 noisettes. Spoon the braised lentils onto 4 plates, pour a little of the sauce over them, then top with 3 pieces of lamb per person. Delicious served with wilted spinach or other greens.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again