Lamb Noisette with Gremolata & Red Wine Jus

Gremolata

• Combine parsley, lemon zest and juice, salt, garlic, panko, and olive oil in a food processor.
• Blend to a vibrant green fine crumb.
• Store in an airtight container in the fridge (up to 2 weeks).

Prepare noisette

• Lay lamb loin fat-side down.
• Spread a thin layer of gremolata over the surface.
• Place fillet in the centre and roll tightly into a cylinder, starting from the loin eye toward the tail.
• Secure with twine (5–6 knots along the roll).
• Refrigerate until ready to cook.

Cook lamb

• Preheat oven to 180°C.
• Season lamb loin with salt and pepper. Rest at room temperature for 30 minutes.
• Heat olive oil in a large frypan over medium–high heat.
• Brown lamb on all sides.
• Add butter, rosemary, thyme, and garlic. Baste with foaming butter for 3–4 minutes.
• Transfer to a roasting pan, add chipolini onions, and pour over pan juices.
• Roast for 20 minutes, or until internal temperature reaches 48°C.
• Remove lamb and rest in a warm spot.
• Continue cooking onions until tender, then remove and set aside.

Serve

• Warm red wine jus in a saucepan over low heat.
• Remove twine and slice lamb noisette into 4 cm rounds.
• Place slices at the centre of the plate.
• Peel and place 2 chipolini onions around the lamb.
• Spoon red wine jus onto plate.
• Garnish with dressed endive (olive oil, salt, lemon juice).