Noisette
Noisette makes a refined dinner from small lamb loin medallions seared until browned outside and rosy within. A rosemary-garlic pan sauce and roasted vegetables keep the plate classic, letting the tender meat and caramelized juices carry the flavor.
π Recipe adapted from Wikidata (Dish)
Season the lamb medallions well and let them stand at room temperature while the pan heats.
Sear in oil until browned on both sides, then add butter, garlic, and rosemary and baste briefly.
Transfer the lamb to rest, pour stock or wine into the pan, and reduce to a glossy sauce.
Serve the noisettes with roasted vegetables and spoon the rosemary pan sauce over the top.
π· Perfect Pairings
Complete your meal with these
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