What is Lamb Noisette?
The noisette is a small medallion made from the eye muscle of the lamb loin, or the rack, which are in the lumbar region. It is a lean and flavoursome cut.
How Can I Cook It?
This cut is beautifully tender and quick to cook. They are traditionally pan-fried but can also be roasted or grilled. They will take 5-6 minutes each side.
Did You Know?
The noisette is a French cut and literally means 'little nut' or 'kernel'.
The noisette is quite easy to prepare. All steps are shown in the video.
Cooking Lamb Noisette
1. Take your lamb noisette out of the packaging, dry with kitchen paper and bring to room temperature.
2. Pre heat your oven to 200°C.
3. Season the meat just prior to cooking.
4. Don’t oil the meat or the pan.
5. Sear in a pan over high heat turning the noisette until a rich, golden crust has formed.
6. Don't overcrowd the pan.
7. Roast in oven 8 to 10 minutes for pink and medium.
8. Leave to rest in a warm place at least 5 minutes.
9. The meat will become firmer as it cooks. Press gently with your thumb, the more resistance you get the more the muscle cells have expanded. That’s well done. For a medium rare chop it should have a soft feel with little resistance.
10. To test any meat for doneness, use the soft pad under your thumb.
11. Press your thumb against your forefinger. Press your other forefinger against the pad under your thumb. That’s the feel of rare meat.
12. Press the rest of your fingers in turn against the pad. That’s the different degrees of doneness. Pressing your little finger and thumb together is the feel of well-done meat.
Alternative Cooking Method
Ingredients
• 4 lean lamb noisettes
• 4 tablespoons extra virgin olive oil
• 1 large sprig fresh rosemary, snipped
• 1-2 tablespoons cider vinegar
• Grated zest of 1 lemon
• Juice of ½ lemon
• For the Vinaigrette dressing:
• 3 tablespoons hazelnut or groundnut oil
• 1 tablespoons white wine vinegar
Method
1. Place the noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, cider vinegar, and lemon zest and juice. Season and pour over the noisettes. Cover and refrigerate for 2-3 hours.
2. Preheat the oven to 200°C, 400°F, Gas Mark 6.
3. Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides.
4. Transfer to a hot roasting tin, add a little of the marinade mixture and cook for a further 8-10 minutes according to how pink you like your lamb.
5. Arrange the noisettes onto a plate, garnish with extra rosemary and spoon over the jus from the roasting tin. Serve with sauté potatoes
9 авг 2023
