Lamb noisettes

Lamb Noisettes

Yield: 4 servings

©Lamb Noisettes with Mint Sauce with Roast Carrots, Beet Salad & Potato Wedges - English Cooking Event

Recipe for Lamb noisettes as part of Lamb with Mint Sauce with Roast Carrots, Beet Salad & Potato Wedges


  • lamb noisettes, 2 – 2.5 cm thick, Inka cut it from lamb shanks, about 150 – 200 grams/serving
  • pinch salt to your taste
  • 30 ml = 2 tbsp oil
  • salt and pepper
  • 45 ml = 3 tbsp medium-bodied dry white wine or vegetable/veal stock


978-0752523958 *

modified by from:
ISBN 978-0752523958


  1. Season the lamb with pepper. Heat the oil in a large frying pan, than fry the lamb in batches if neccessary so the pan is not crowded, for about 3 minutes a side for meat that is pink.
  2. Transfer the lamb to a warmed plate and seasond with salt, then cover and keep warm.
  3. Stir the wine or stock into the cooking juices, dislodging the sediment, and bring to a boil. Blubb for a couple of minutes, then pour over the lamb. Garnish the lamb noisettes with small sprigs of mint and serve hot with Mint Sauce

total time: 10 minutes
preparing time: 1 minute
cooking time: 6 minutes

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