Lamb Noisettes with Ballymaloe Mint Jelly

  • Cooking Time: 20 minutes
  • Serves: 1
  • Allergens: wheat, dairy

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Lamb noisettes are lean and tender and are a lovely cut of meat. You can also use lamb steak in this recipe if you don’t have noisettes. The sauce uses a little white wine and spring onion, which marry well with the Ballymaloe Mint Jelly, bringing out the flavour of the lamb.


  • 1-2 Noisettes of lamb
  • Salt and freshly ground pepper
  • 1-2 Rounds of white bread
  • Butter and olive oil for frying
  • 1 Heaped teaspoon spring onions (finely chopped)
  • 1 Tablespoon of dry white wine
  • 1 Tablespoon of chicken or vegetable stock
  • 1 Teaspoon of roux
  • 1 Teaspoon Ballymaloe Mint Jelly

Dietary Suitability

  • No Artificial Additives


  1. Cut the bread into round croutons, about the same thickness as the lamb noisettes, and fry them in a little butter and oil, until golden brown. Keep warm while you cook the noisettes.
  2. Melt a little more butter and oil in a pan, season the noisettes and fry for 3-4 minutes on each side until cooked, then remove from the pan.
  3. To make the sauce, toss the spring onions into the pan, sweat for a few minutes, then add the wine and stock.
  4. Bring to the boil to deglaze the pan.
  5. Thicken very slightly with a little roux and stir in a tiny knob of butter and your Ballymaloe Mint Jelly.
  6. Arrange each noisette on a croûton, spoon a little of the sauce on top and serve immediately on warm plates.

  • Cooking Time: 20 minutes
  • Serves: 1
  • Skill: medium / difficult
  • Allergens: wheat, dairy

Rate This

0 / 5 0