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Lamb Noisettes with Rosemary Sauce

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 portions 1x


Click here to make the most beautiful and elegant lamb dish you’ve ever made. These lamb noisettes are tender, stunning and easy to make.



  • 30ml (2 tbsp) vegetable oil
  • 8 lamb noisettes
  • 2 shallots, peeled and finely sliced
  • 150ml (5fl oz) white wine
  • 15ml (1 tbsp) white wine vinegar
  • 300ml (10fl oz) lamb or vegetable stock
  • 15ml (1 tbsp) fresh rosemary, finely chopped
  • 150ml (5fl oz) double cream


  1. Preheat oven to 200°C / fan 180°C / 390°F / gas 6.
  2. Heat the oil in a large frying pan and brown the lamb noisettes over a high heat for 2 minutes on each side.
  3. Place the meat in a roasting tin and cook for 10 minutes, which will yield medium doneness. Set aside to rest.
  4. Meanwhile, using the same frying pan with the oil, gently fry the shallots for 10 minutes until soft.
  5. Turn up the heat then pour in the wine and vinegar. Let it sizzle for 2 minutes.
  6. Add the stock and rosemary and let it simmer for 8 minutes.
  7. Pour in the cream, stir and let it bubble for 3 minutes.
  8. Season the meat and sauce accordingly to taste and serve with seasonal vegetables.


  • Lamb noisettes are available at butchers and may need to be ordered.
  • The meat can be available already sliced or can come in one long chunk of meat, called lamb loin. Aim to have about 200g (7oz) of lamb per person.
  • If you want the lamb to be fully cooked, give it an extra 5 minutes in the oven.
  • Category: Dinner
  • Method: Pan Fry
  • Cuisine: French

Keywords: lamb noisettes recipe, lamb loin recipe, rosemary sauce, lamb noisettes with with white wine sauce