📝 About This Recipe
Derived from the French word for 'hazelnut,' these petite, circular medallions are carved from the premium lamb loin for a texture that is incredibly tender and buttery. This recipe elevates the classic cut with a savory herb-de-Provence crust and a rich, velvety pan-sauce reduction that highlights the natural sweetness of the meat. It is a sophisticated centerpiece that brings the refined atmosphere of a Parisian bistro directly to your dining table.
🥗 Ingredients
The Lamb
- 8 pieces Lamb Loin Noisettes (cut 1.5 inches thick, tied with kitchen twine)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (or other high-smoke point oil)
Herb Crust & Aromatics
- 3 tablespoons Unsalted Butter (divided)
- 2 sprigs Fresh Rosemary (whole)
- 4 sprigs Fresh Thyme (whole)
- 3 cloves Garlic (smashed)
Red Wine Jus
- 1 Shallot (finely minced)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1/2 cup Beef or Lamb Stock (high quality or homemade)
- 1 teaspoon Balsamic Vinegar (for acidity)
- 1 tablespoon Cold Butter (cubed, for finishing the sauce)
👨🍳 Instructions
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1
Remove the lamb noisettes from the refrigerator 30 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the meat.
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2
Pat each noisette thoroughly dry with paper towels. Moisture is the enemy of a good sear, so ensure the surface is bone-dry.
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3
Season the lamb generously on all sides, including the edges, with kosher salt and freshly cracked black pepper.
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4
Preheat your oven to 400°F (200°C) to prepare for the finishing roast.
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5
Heat the grapeseed oil in a large oven-proof stainless steel or cast-iron skillet over medium-high heat until the oil begins to shimmer and just starts to smoke.
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6
Carefully place the noisettes in the pan. Sear undisturbed for 2-3 minutes until a deep, golden-brown crust forms on the bottom.
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7
Flip the noisettes and add 2 tablespoons of butter, the smashed garlic, rosemary, and thyme sprigs to the pan.
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8
Tilt the pan slightly and use a large spoon to continuously baste the lamb with the foaming, herb-infused butter for about 1 minute.
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9
Transfer the entire skillet to the preheated oven. Roast for 3-5 minutes for medium-rare (internal temperature of 130°F/54°C).
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10
Remove the lamb from the pan and place onto a warm plate. Tent loosely with foil and let rest for 5-8 minutes to allow juices to redistribute.
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11
While the lamb rests, discard the herbs and excess fat from the skillet, but keep the brown bits (fond) on the bottom. Return to medium heat.
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12
Add the minced shallots and sauté for 1 minute until softened. Pour in the red wine, scraping the bottom of the pan to release the flavor.
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13
Reduce the wine by half, then add the stock and balsamic vinegar. Simmer until the sauce is thick enough to coat the back of a spoon.
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14
Turn off the heat and whisk in the cold cube of butter until the sauce is glossy and smooth. Season with a pinch of salt if needed.
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15
Snip the kitchen twine off the noisettes and serve two per person, drizzled generously with the red wine reduction.
💡 Chef's Tips
Always use a meat thermometer; lamb can go from perfect to overdone in a matter of 60 seconds. If you cannot find pre-cut noisettes, buy a boneless lamb loin and tie it tightly with twine at 1.5-inch intervals before slicing. Don't crowd the pan! If your skillet is small, sear the lamb in two batches to maintain a high temperature. For an extra-fine sauce, pour the finished reduction through a fine-mesh sieve before serving to remove shallot bits. Resting the meat is non-negotiable; cutting into the lamb too early will cause all the delicious juices to run out onto the plate.
🍽️ Serving Suggestions
Serve alongside a creamy parsnip puree or classic pommes purée to soak up the sauce. Pair with honey-glazed heirloom carrots or blanched haricots verts for a pop of color. A glass of full-bodied Bordeaux or a peppery Syrah complements the gaminess of the lamb beautifully. Garnish with a few fresh mint leaves or a sprig of fresh thyme for a professional finishing touch. Start the meal with a light arugula salad tossed in a lemon vinaigrette to balance the richness of the meat.