Lamb chops are quick to cook and when prepared into noisettes they are much easier to work with. To cook lamb noisettes you will need eight lamb noisettes, Chopped fresh thyme and rosemary to garnish, Marinade, Grated zest and juice of one orange, four tablespoons of clear honey, three tablespoons of olive oil, garlic which has to be crushed, salt and pepper for taste. Make the marinade: in a shallow, non-metallic dish, combine the orange zest and juice, honey, oil, garlic, thyme, rosemary and salt and pepper to taste. Add the lamb noisettes to the marinade, turn them, then cover and leave to marinate in the fridge overnight. Lift the lamb noisettes out of the marinade, reserving the marinade. Put under a hot grill, from the heat and cook for seven 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.