Lamb noisette mini roast with roast brussels sprouts
A lamb noisette roast is a boned, rolled loin of lamb enclosing a bit of tenderloin and a bit of eye of loin. Trimmed, stuffed and tied, this makes for a very convenient mini roast and the resulting meat is succulent, tender and wonderfully flavoursome.
300gm Brussels sprouts, trimmed and halved
2 cloves garlic, crushed
NZ sea salt and freshly ground black pepper
1 x Good Grocer stuffed lamb noisette roast, at room temperature
2-3 tbsp thyme leaves
1. Preheat the oven to 200°C. Place Brussels sprouts in an oven pan, drizzle with oil, scatter with garlic and season with salt and pepper. Toss well to coat. Roast for 20 minutes alongside the lamb, tossing once during cooking.
2. Season the meat all over with salt and pepper just before cooking. Heat oil in a frying pan with an ovenproof handle, set over a medium-high heat. Add the rolled lamb to brown on all sides – this will take 5-8 minutes.
3. Place the pan in the oven (or if your frying pan does not have an ovenproof handle, transfer lamb to a roasting pan). Scatter with thyme. Roast for 20 minutes for medium rare lamb, or 5-10 minutes longer, depending on your preference for pink meat.
4. Remove the lamb from the oven, transfer it to a chopping board and allow it to rest for 5-10 minutes, covered loosely with foil. Remove the string from the lamb, carve it into thick slices and serve with the roast Brussels sprouts.