Noisettes of Lamb with Wine and Herbs

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Sweet, tender lamb and vegetables all cooked in one dish make this a recipe which takes care of itself. Choose a spacious, pretty casserole so you can serve it straight from the oven to the table.


  • 6 noisettes of lamb (see method)
  • seasoned flour
  • 25 g/1 oz


Either buy a piece of lamb with six loin chops on it and ask the butcher to bone, roll and cut the joint into six, or, alternatively, buy six loin chops and with a small sharp knife remove the T-bone at the base. Then roll and tie them up individually yourself. Dip both sides of the meat in seasoned flour. Heat the butter in a frying pan, add the meat and brown gently on both sides for about 15