Grilled Lamb Noisettes With Rosemary And Lime

Directions

1. Clean the limes by brushing them in cool water. Dry them
2. Using quite a fine zester, remove the zest from the 2 limes and chop it into small pcs of about 2/5″ (1 cm). Set aside
3. Squeeze the juice from the 2 limes. Set aside
4. Bring a saucepan of lightly salted water to the boil
5. As soon as it begins to boil, cook the rice in it for about 20 min on medium heatTo prepare the lamb noisettes
6. Heat the extra virgin olive oil in a large frying pan on high heat
7. Sear the lamb noisettes on one side for about 3 min, still on high heat
8. Season with salt and pepper, and sprinkle with some of the crushed rosemary
9. Turn the lamb noisettes and sear the other side for 3 min on medium heat
10. Season again with salt and pepper, and sprinkle with more of the crushed rosemary
11. Take care not to overcook the noisettes (they will lose their flavor) and make sure which the meat stays pink on the inside
12. Once cooked, remove the noisettes from the frying pan and keep hot
13. Deglaze the frying pan which you used to cook the lamb by adding a glass of water to the cooking juices
14. Use a wooden spatula to scrape the frying pan and reduce the juices by half, stirring from time to time, on high heat
15. Then, add in the lime juice and zest, followed by the butter
16. Save a little of the zest for the final decoration
17. Cook on low heat for 10 min, stirring regularly
18. Drain the rice once it is cooked.
19. Place the lamb noisettes on each (warmed) plate. Spoon on the sauce, and add in a few spoonfuls of lightly peppered rice
20. For decoration, sprinkle a little of the zest which you set aside over the rice, and sprinkle a few minced chives on each lamb noisette
21. For the finishing touch, put a few small, crispy frisée salad leaves on each plate
22. Serve nice and warm.