Honeyed Lamb Noisette Recipe

a Valentine's heart made from mini cakes
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 Updated 04/01/2016

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A honey-lamb recipe for your Valentine! So easy all you need to remember is to marinate the noisettes the day before

You may be interested to try this suggested menu:

Starter - Artichoke Hearts with Smoked Salmon
Main Course - Honeyed Lamb Noisettes
Dessert - Passionfruit Syllabub


  • 2 large lemons
  • 6 lean lamb noisettes
  • 2 tablespoons chopped fresh thyme or 1 teaspoon dried
  • 2 tablespoons chopped rosemary or 2 teaspoons dried
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 1/2 inch piece of fresh root ginger, grated
  • 8 tablespoons clear honey
  • 4 tablespoons vegetable oil
  • salt and pepper
  • bay leaves and thyme and rosemary sprigs to garnish
(see measure conversions for more information on quantites)


  1. Pare the rind off one lemon and cut it into fine strips.
  2. Place the lamb in a shallow china dish.
  3. Sprinkle the herbs and bay leaf over the lamb.
  4. Whisk together the grated rind of the remaining whole lemon with the the honey and the oil.
  5. Season, to taste with salt and pepper.
  6. Pour over the lamb, cover and leave to marinate overnight in the fridge.
  7. Drain the marinade from the lamb and strain into a small saucepan.
  8. Cook the noisettes under the grill until cooked to taste.
  9. Remove noisettes from the grill.
  10. Carefully pour all juices from the grill pan into the strained marinade.
  11. Stir in the strips of lemon rind and bring to the boil.
  12. Simmer for 2 -3 mins or until syrupy, stirring occasionally.
  13. Adjust the seasoning and spoon over the noisettes.
  14. Garnish with bay leaves and sprigs of fresh thyme and rosemary.
  15. Serve with new potatoes and petit pois.

Prep Time: 480 minutes

Cook Time: 25 minutes

Yield: 2 portions


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