Lamb Noisettes with Lemon and Rosemary Jus

• 4 lean lamb noisettes
  60ml/4tbsp extra virgin olive oil
  1 large sprig fresh rosemary, snipped
  1-2 tbsp cider vinegar
  Grated zest of 1 lemon
  Juice of 1/2 lemon
  Salt and freshly milled black pepper
  
  Watercress and Pink Grapefruit Salad
  2 x 85g packs fresh watercress or 2 large bunches, trimmed
  2 pink grapefruits, peeled and segmented
  1 small bunch freshly chopped chives
  
  Vinaigrette dressing
  3 tbsp hazelnut or groundnut oil
  1 tbsp white wine vinegar
  

Recipe

1. Preheat the oven to Gas Mark 6, 200C 400F

2. Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.

3. Heat the remaining oil in a large pan, remove the the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.

4. Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8 - 10minutes according to how pink you like your lamb.

5. Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad.

6. Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin. Serve with saute potatoes and the watercress and pink grapefruit salad.

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