Lamb with mint sauce







Cook Time

25-30 Min


  • 8 lamb noisettes, 2.5cm/1in thick
  • 2 tablespoons vegetable oil
  • 50ml/2fl oz white wine
  • salt and freshly ground black pepper

For the mint sauce

  • 2 teaspoons granulated sugar
  • 1 bunch of fresh mint leaves, finely chopped
  • 2 tablespoons white wine vinegar
  • To make the mint sauce, stir 2 tablespoon boiling water and the sugar together until the sugar has dissolved, then add the mint and vinegar. Season with salt and pepper. Leave to stand for 30 minutes to allow the flavours to mingle.
  • Season the lamb with pepper. Heat the oil in a large frying pan, then sauté the lamb, in batches if necessary, for about 3 minutes on each side for pink meat.
  • Transfer the lamb to a warmed serving plate, and season with salt, then cover and keep warm. Transfer the mint sauce to a jug or sauceboat.
  • Pour the wine into the cooking juices, and stir with a wooden spoon to dislodge the sediment and any other bits from the bottom of the pan. Bring to the boil and let the juices bubble for a couple of minutes, then pour the sauce over the lamb.
  • Serve the lamb noisettes and mint sauce at once, accompanied by roasted new potatoes and carrots.
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