You’ll Need
For the Lamb Noisettes
2 lamb loins (about 200g each), cut into 4 thick medallions
4 slices pancetta
1 tbsp olive oil
20g butter
1 tsp Dijon mustard
Sea salt
Freshly cracked black pepper
For the Port, Fig & Rosemary Jus
150ml port
150ml lamb stock
3 dried figs, finely chopped
1 shallot, finely diced
2 rosemary sprigs
1 tsp redcurrant jelly
20g cold butter
To Serve
Creamy Dauphinoise potatoes
Buttered asparagus
Honey-glazed baby carrots
Fresh rosemary sprigs
Optional but Dangerous
Black truffle shavings
Crumbled goat's cheese
Toasted walnuts
Crispy shallots
Method
Remove the lamb from the fridge 30 minutes before cooking.
Pat the medallions dry with kitchen paper.
Wrap each one tightly with a slice of pancetta and secure with a cocktail stick or butcher's twine.
Brush lightly with the olive oil and season with sea salt and freshly cracked black pepper.
Heat a frying pan until very hot.
Sear each noisette for 1 minute per side, allowing the pancetta to crisp slightly.
Brush the tops lightly with Dijon mustard.
Preheat your air fryer to 200°C.
Transfer the noisettes to the air fryer basket.
Cook for:
5–6 minutes for medium-rare 7–8 minutes for medium Place a small knob of butter on top of each noisette as soon as they come out of the air fryer.
Rest for 5–6 minutes.
Meanwhile, place the shallot into a saucepan with the port, lamb stock, chopped figs, rosemary and redcurrant jelly.
Bring to a gentle simmer.
Cook for 8–10 minutes, allowing the sauce to reduce by roughly half.
Remove the rosemary sprigs and blend or strain the sauce if you prefer a silky finish.
Whisk in the cold butter until glossy.
Slice each noisette in half if desired.
Serve alongside creamy Dauphinoise potatoes, buttered asparagus and honey-glazed baby carrots.
Generously spoon the port, fig and rosemary jus around the plate.
Finish with fresh rosemary and, if using, black truffle shavings or a scattering of toasted walnuts.