Noisettes of Lamb with Savoury Butter

noisettes of lamb with savoury butter

Noisettes of Lamb with Savoury Butter

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Servings: 4
Calories: 413
Prep Time 20 minutes
Cook Time 10 minutes
Freezing time 30 minutes


  • 1 boned best end of lamb
  • salt and pepper
  • a few rosemary sprigs plus extra to garnish
  • 2 oz butter
  • 1 clove garlic crushed
  • 1 tablespoon chopped parsley


  • Season the lamb with salt and pepper on the boned surface.
  • Break the rosemary between your fingers and sprinkle over the lamb.
  • Starting at one end roll up the lamb to form a Swiss roll shape. Tie the roll securely with string at 2.5 cm (1 in) intervals. With a sharp knife cut the noisettes between each piece of string.
  • To make the savoury butter: beat the butter until pale and creamy, then work in the garlic, parsley and seasoning to taste. Turn out the butter on to a sheet of greaseproof paper and with wet hands rock the butter back and forth to form a roll. Freeze for about 30 minutes.
  • Cook the noisettes under a hot grill for 5 minutes, then remove the pan from the heat, turn the noisettes over, add a slice of savoury butter and grill for a further 5 minutes.
  • Garnish the noisettes with rosemary sprigs and serve with a selection of vegetables.
  • Flavoured butters perk up all grilled meats and fish. Try butter with chopped anchovies or grated onion with steak, fresh fennel or dill butter with white fish and mustard butter with mackerel.
Calories: 413 kcal
Carbohydrates: 1 g
Protein: 14 g
Fat: 39g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 98 mg
Sodium: 155 mg
Potassium: 194 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 439 IU
Vitamin C: 2 mg
Calcium: 19 mg
Iron: 1 mg
Ingredients Lamb, Neck of Lamb
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