Noisettes Of Lamb With Anchovy, Mint And Lime Marinade

(Serves 2)

4 lean lamb noisettes

2tbsp oil

For the marinade:

Salt and freshly milled black pepper

tbsp freshly chopped mint

1tbsp sherry vinegar

2 anchovy fillets, drained and finely chopped

1tbsp Dijon or wholegrain mustard

2tbsp olive oil

Juice of half a lime

1-2tbsp runny honey, optional

For the pan-fried asparagus:

1tbsp olive oil

400g asparagus, trimmed and lightly steamed

For the sherry dressing:

50ml sherry vinegar

1tbsp extra virgin olive oil

1tsp caster sugar

Salt and freshly milled black pepper

To prepare the marinade, place all the ingredients into a large shallow dish and mix well.

Place the noisettes in the marinade mixture and coat on both sides. Cover and refrigerate for up to two hours.

To prepare the pan-fried asparagus, heat a large non-stick griddle or frying pan, coat the asparagus in the olive oil and cook for five to eight minutes, turning occasionally until tender, drain, transfer to a large serving plate and keep warm.

Heat the oil for the noisettes in a clean non-stick griddle or frying pan until hot. Add the lamb and cook for four to six minutes on each side over a moderate heat until cooked.

To make the dressing, place all the ingredients into a small bowl, whisk until combined and spoon over the asparagus.

Serve the noisettes with creamy mash potatoes and the asparagus.

Top tip: This recipe works well with lamb chops or cutlets too.