For the whole meal I used 10 noisettes for 3 people (3 each, plus one left to fight over). I went about it as follows:
Mixing together some roughly chopped/crumbled feta (about 100g), a finely chopped and deseeded medium heat red chilli, the zest of one lemon, and about a tablespoon of finely chopped thyme leaves. I then added a scant teaspoon of lemon juice, and a drizzle of olive oil, just to lubricate it all. I added some freshly ground black pepper (no salt, as the cheese is salty enough). I set this aside while I got on with the sides.
Sweet Potato Mash
I peeled some sweet potatoes- I can't remember the exact quantity, 'enough for three' is the best description I can think of- and cut them into equal sizes. Put in a saucepan, bring to the boil and simmer until tender. When they are tender, mash with a good amount of butter, some sea salt and black pepper. Once the mash is done, it'll sit happily, covered with the saucepan lid, while you get on with the lamb.
While the potatoes are boiling,put the oven onto 200°C. Put some (again, enough for three, or however many of you are eating) cherry/baby plum tomatoes in an oven proof dish. Lightly crush about a teaspoon of coriander seeds, add to the dish, along with some whole, unpeeled cloves of garlic. I like a lot of garlic, I used a whole,small head of garlic in this. Add black pepper and sea salt and drizzle over enough olive oil to lightly coat everything. Briefly mix it all together with your hands. Roast for about 20 minutes, until the garlic is tender and the tomatoes are slightly blistered.
Heat some olive oil over a medium-high heat in a large frying pan. Pat the lamb gently with some kitchen paper to remove any excess moisture. When the oil is hot, add the lamb noisettes, and cook for about 2 minutes a side- of course, how long you cook them for depends on to what degree of rareness/well-doneness you like lamb. Remove the lamb to the plates, and spoon over the feta mix (I actually get someone else to do this while I do the next step). Put the frying pan back on a low heat, and deglaze with some white wine- about half a glass. I found the juices tasted rather sour, so I recommend adding a little honey or sugar to the pan with the wine. When the harsh alcohol smell has disappeared,pour over the pain juices. Ideally, a helpful friend will have already put the sweet potato mash and the tomatoes on the plates. If not, sigh a martyed sigh, and do it yourself, and then serve.