Jamie Oliver Lamb Noisettes Recipe

This one knocked me sideways—Jamie Oliver’s lamb noisettes, all wrapped up in salty Parma ham, sitting pretty next to garlicky spinach. There’s something about the smell of rosemary and lemon zest hitting a hot pan that jolts me right back to a noisy kitchen, glass of red wine half-finished, dog hovering for scraps. I made this on a Wednesday when the week already felt like it needed saving. It delivered. Inspired by Jamie Oliver.

Ingredients Needed

For the lamb:

• 4 lamb noisettes
• 1 tbsp chopped capers
• 1 garlic clove, crushed
• 1/2 tbsp fresh rosemary, chopped
• Zest from 1 lemon (divided use)
• 1 tbsp olive oil (for marinade)
• 4 slices Parma ham, folded
• 1 tbsp vegetable oil (for searing)

For the spinach:

• 2 tbsp olive oil
• 1 garlic clove, sliced
• 300g baby spinach, washed
• Freshly grated nutmeg, to taste
• Salt and black pepper, to taste

How To Make Jamie Oliver Lamb Noisettes Recipe

1. Start by marinating the lamb. Don’t overthink it—just chuck the capers, garlic paste, rosemary, and half that lemon zest into a shallow dish. Add the olive oil. Swirl things around. Drop the noisettes in and turn them so they soak. Leave it. Ten minutes if you’re in a rush, two hours if life allows.
2. Then the Parma ham. Fold each slice neatly and hug it around the lamb. The heat will seal it later. Now, into a hot frying pan—vegetable oil works fine. You want the meat to kiss the surface, sizzle, and get that golden edge. Turn them, listen to the crackle. Two minutes or so per side, till your kitchen smells like ambition.
3. Move the whole pan to an oven preheated to 200C. If your pan isn’t oven-safe? Transfer carefully. Bake for about 13 minutes. You’re aiming for just-pink insides. Once out, let them sit. Don’t touch them. Resting matters.
4. Meanwhile, get that spinach going. Garlic into oil. Quick flash of heat—don’t burn it. Toss in spinach and move it fast in the pan. It wilts. That’s your cue. Add lemon zest, grate in a bit of nutmeg, season like you mean it.
5. Plate it up: green mess of spinach first, noisettes perched on top. It smells like you’ve done something special. Because you have.

Why I Love This Recipe

I didn’t expect much—just needed to feed us, really—but something about the simplicity here feels sort of generous. It’s the kind of dish you make for someone when you don’t need to impress them, but you still want to. The Parma ham crisps up beautifully, and that lemon lifts the whole thing off the plate. I made it on a whim, and now I think about it too often.

Recipe Tips

• If you can, give the marinade two full hours. Game-changer.
• Crisp the Parma ham properly. Don’t be shy with the pan.
• Preheat your oven fully. This isn’t a guessing game.
• Let it rest. Really. Set a timer if you have to.
• Spinach, Just wilt. No further.

How To Store This Jamie Oliver Lamb Noisettes Recipe

• At Room Temperature: Max two hours. After that, you’re gambling.
• In the Fridge: Pack the lamb and spinach separately in tight containers. Eat within three days. It’s not a leftover that gets better.
• In the Freezer: Lamb only. Spinach won’t survive the freeze. The texture? Forget it. But the meat will hold for a couple of months.
• Reheating: Oven’s your best bet. 175C, cover with foil, warm through in about 12 minutes. Microwave’s okay—just keep it covered and don’t zap it to death. Spinach: pan, medium heat, few stirs. Done.

Let’s Answer a Few Questions!

How long do I cook these?
Quick sear—two minutes a side. Then bake 13 minutes or so. Rest after. Always.

Air fryer? Really?
Sure, why not. Preheat to 200C, cook 10–12 minutes. Flip halfway. Keep an eye on them.

What exactly is a lamb noisette?
A tidy little medallion, boneless, from the rib or loin. Rolls up nice. Looks fancy.

How do I know it’s cooked right?
You want pink. A meat thermometer helps—aim for 145F, give or take.

Nutrition Facts (per serving)

• Calories: around 350
• Carbs: 2g
• Protein: 25g
• Fat: 25g
• Sugar: 0g
• Fibre: 1g
• Sodium: roughly 300mg

Try More Recipes:

• Jamie Oliver Meat Moussaka
• Jamie Oliver Chicken Fricassee
• Jamie Oliver Minced Beef Wellington