Hamdi Saidani This Jamie Oliver Lamb Noisettes Recipe is made with succulent lamb noisettes that are marinated in a flavorful blend of capers, garlic, rosemary, and lemon zest. The lamb is then wrapped in Parma ham and baked in an oven-safe frying pan at 200°C for about 12-15 minutes.
The result is a lamb that’s cooked but still pink in the middle, offering a juicy and tender bite. Serve this Italian Lamb noisette dish with Creamed Spinach, Ham And Cheese Quiche, White Bean Dip or Jerusalem Artichoke Soup.
Jamie Oliver Lamb Noisettes Ingredients
- 4 lamb noisettes
- 1 tbsp finely chopped capers
- 2 garlic cloves (1 crushed, 1 sliced)
- 1/2 tbsp fresh rosemary, finely chopped
- Zest of 1 lemon, finely grated
- 2 tbsp olive oil
- 4 slices Parma ham
- 1 tbsp vegetable oil
- 300g baby spinach, washed
- Fresh nutmeg, grated
How To Make Lamb Noisettes
- Prep the Marinade: In a shallow dish, mix capers, crushed garlic, rosemary, half of the lemon zest, and 1 tbsp olive oil. Add the lamb noisettes and mix well. Let it marinate for at least 20 minutes.
- Wrap the Lamb: Fold each Parma ham slice in half lengthwise and wrap it around each lamb noisette.
- Sear the Lamb: Preheat your oven to 200°C (or 180°C for fan ovens, or gas mark 6). In an oven-safe frying pan, heat the vegetable oil. Brown the edges of the lamb wrapped in Parma ham, and quickly sear both sides.
- Bake the Lamb: Place the pan in the oven and bake for 12-15 minutes. The lamb should still be pink in the middle. Remove and let it rest.
- Prepare the Spinach: In a large pan, heat the remaining 1 tbsp olive oil. Add the sliced garlic and cook for 30 seconds. Add the spinach and cook until wilted. Season with the remaining lemon zest, a pinch of nutmeg, salt, and black pepper. Serve alongside the lamb.
What To Serve With Lamb Noisettes
Pair Jamie Oliver Lamb Noisettes with a side of garlic mashed potatoes or a simple Mediterranean salad for a complete and delicious meal.
How To Store Leftover Cooked Lamb Noisettes
- In The Fridge: Place the leftover lamb noisettes in an airtight container and store them in the fridge for up to 3 days.
- In The Freezer: For longer storage, wrap the lamb noisettes tightly in aluminum foil or place them in a freezer-safe bag. Store in the freezer for up to 2 months.
How To Reheat Leftover Lamb Noisettes
To reheat Lamb Noisettes, preheat your oven to 180°C (or 160°C for fan ovens, or gas mark 4). Place the lamb noisettes in an oven-safe dish and cover with aluminum foil. Heat for 10-15 minutes or until warmed through.
Try More Recipes:
- Jamie Oliver Stuffed Marrow
- Jamie Oliver Cheese Souffle
- Jamie Oliver Chorizo Butterbean Stew
- Jamie Oliver Carrot And Celery Soup
- Jamie Oliver 5 Hour Lamb With White Wine
Jamie Oliver Lamb Noisettes Recipe
Description
This Jamie Oliver Lamb Noisettes Recipe is made with succulent lamb noisettes that are marinated in a flavorful blend of capers, garlic, rosemary, and lemon zest. The lamb is then wrapped in Parma ham and baked in an oven-safe frying pan at 200°C for about 12-15 minutes.
The result is a lamb that’s cooked but still pink in the middle, offering a juicy and tender bite. Serve this Italian Lamb noisette dish with wilted baby spinach seasoned with garlic, nutmeg, and lemon zest.
Jamie Oliver Lamb Noisettes Ingredients
How To Make Jamie Oliver Lamb Noisettes
- In a shallow dish, mix capers, crushed garlic, rosemary, half of the lemon zest, and 1 tbsp olive oil. Add the lamb noisettes and mix well. Let it marinate for at least 20 minutes.
- Fold each Parma ham slice in half lengthwise and wrap it around each lamb noisette.
- Preheat your oven to 200°C (or 180°C for fan ovens, or gas mark 6). In an oven-safe frying pan, heat the vegetable oil. Brown the edges of the lamb wrapped in Parma ham, and quickly sear both sides.
- Place the pan in the oven and bake for 12-15 minutes. The lamb should still be pink in the middle. Remove and let it rest.
- In a large pan, heat the remaining 1 tbsp olive oil. Add the sliced garlic and cook for 30 seconds. Add the spinach and cook until wilted. Season with the remaining lemon zest, a pinch of nutmeg, salt, and black pepper. Serve alongside the lamb.
