Ingredient:
8 lamb noisettes
2 lamb’s kidneys, trimmed and quartered (optional)
Chopped fresh thyme and rosemary, to garnish

Marinade
Grated zest and juice of 1 orange
4 tbsp clear honey
3 tbsp olive oil
2 garlic cloves, crushed
1 tbsp chopped fresh thyme
1 tbsp chopped fresh thyme
1 tbsp chopped rosemary
Salt and black pepper

Method:
Make the marinade: in a shallow, non-metallic dish, combine the orange zest and juice, honey, oil, garlic, thyme, and rosemary, and season with salt and pepper. Add the lamb noisettes to the marinade, turn them, then cover, and leave to marinate in the refrigerator overnight.

Lift the lamb noisettes out of the marinade, reserving the marinade. Place a piece of kidney, if using, in the middle of each lamb noisette.

Put under a hot grill, 10 cm (4 in) from the heat, and cook for 7 minutes on each side until the lamb is tender.

Meanwhile, strain the marinade into a small saucepan, bring to a boil, and simmer for a few minutes until it reaches a syrupy consistency. Taste for seasoning, spoon over the lamb noisettes, and garnish with thyme and rosemary.