Lamb Noisettes with Red Wine Sauce

Instructions

1. Prepare the lamb
   Season the lamb noisettes generously with salt and freshly ground black pepper on both sides. Allow to come to room temperature for about 15 minutes before cooking.
2. Sear the lamb
   Heat the olive oil and 15g of butter in a large frying pan over medium-high heat. Once hot, add the lamb noisettes and sear for 2-3 minutes on each side for medium-rare, or longer if preferred. Remove the lamb from the pan and keep warm by loosely covering with foil.
3. Start the sauce
   In the same pan, reduce the heat to medium and add the shallots. Cook for 2-3 minutes until softened but not browned. Add the garlic and cook for another 30 seconds until fragrant.
4. Deglaze and reduce
   Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Add the rosemary and thyme sprigs. Bring to a simmer and reduce the wine by half, about 5-7 minutes.
5. Finish the sauce
   Add the stock and continue to simmer until the sauce has reduced and thickened slightly, about 10 minutes. Stir in the redcurrant jelly and Dijon mustard until fully incorporated. Remove the herb sprigs.
6. Enrich the sauce
   Reduce heat to low and whisk in the remaining 15g of butter to give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper as needed.
7. Serve
   Return the lamb noisettes to the pan to warm through briefly or plate them immediately and pour the sauce over. Serve with roasted potatoes and seasonal vegetables for a complete meal.