Lamb Noisettes with Tomato and Olive Relish

Step 1

Push a rosemary twig through each noisette, then place the noisettes in a shallow dish large enough to hold them in a single layer. Sprinkle the onion, garlic, oregano, salt and some pepper evenly over the lamb, then pour on the wine. Note: If the rosemary twigs are too soft to push through the lamb, pierce the meat first with a metal skewer.

Step 2

Cover the dish, and put the lamb in the refrigerator to marinate for about 4 hours; turn the noisettes several times during this period. Remove the lamb from the refrigerator about 1 hour before cooking, to allow it to reach room temperature.

Step 3

To make the tomato and olive relish, heat the oil in a small saucepan. Add the onion and cook it very gently for about 8 minutes, stirring occasionally, until it is sof­tened but not browned. Stir in the olives, vinegar, sugar, thyme, wine and tomatoes. Remove the pan from the heat and set it aside.

Step 4

Lightly oil the barbecue rack, and cook the noisettes over hot coals for 6 to 8 minutes on each side, until they are firm to the touch and browned. Meanwhile, reheat the relish for about 2 minutes, and transfer it to a small bowl.

Step 5

Remove the strings from the noisettes and serve ,them accompanied by the relish.