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Lamb Noisettes with Tomato Salsa
Lamb Noisettes with Tomato Salsa is a modern British recipe for a classic barbecue dish of lamb noisettes in a lime and basil leaf marinade that's served with a tomato, basil and olive salsa. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb Noisettes with Tomato Salsa.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+60 minutes marinating)
Serves:
4
Rating: 
Tags : Herb RecipesLamb RecipesVegetable RecipesBritish Recipes
Lamb Noisettes with Tomato Salsa: Classic British recipe for a barbecue dish of lamb noisettes in a lime and basil leaf marinade that's served with a tomato, basil and olive salsa.
Ingredients:
8 lamb noisettes
4 basil leaves
2 tbsp olive oil
finely-grated zest of 1/2 lime
juice of 1/2 lime
salt and freshly-ground black pepper, to taste
sprig of fresh basil, to garnish
green salad leaves, to accompany
For the Salsa:
6 tomatoes
4 basil leaves
8 stuffed green olives
1 tbsp lime juice
pinch of caster sugar
Method:
Arrange the lamb noisettes in the base of a shallow, non-reactive dish. Tear the basil leaves into pieces and scatter over the lamb.
Drizzle the oil and lime juice over the lamb, then scatter over the lime zest. Season to taste with salt and black pepper, then cover and set aside to marinate in the refrigerator for at least 1 hour (but best if left over night).
For the salsa, cut a cross in the tomatoes, drop into boiling water to blanch for 30 seconds then remove with a slotted spoon and peel off the skins.
Cut the tomatoes in half and scoop out the seeds (discard these). Cut the tomato flesh into large dice. Tear the basil leaves into pieces and chop the olives. Mix the olives and basil together with the tomatoes. Stir in the lime juice and caster sugar then set aside for 60 minutes, or until needed.
Remove the lamb from its marinade (reserve the marinade) and set on an oiled barbecue rack over hot coals. Grill for about 6 minutes per side, turning once and basting with the reserved marinade, as you do so.
Serve the lamb noisettes garnished with a sprig of basil and accompanied by the tomato salsa and green salad leaves.
