Ingredients:

  • 1.5 lbs (680 g) lamb loin, trimmed
  • 2 tbsp (30 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (10 g) fresh rosemary leaves, chopped
  • 2 cloves garlic, minced
  • 1/2 cup (50 g) breadcrumbs
  • 2 tbsp (30 g) unsalted butter, melted
  • 1/2 cup (120 ml) red wine
  • 1 cup (240 ml) beef or lamb stock
  • 1 tbsp (15 g) unsalted butter (for finishing)

Instructions:

  1. Trim lamb loin into 1-inch thick medallions. Season both sides with salt and pepper.
  2. In a bowl, combine chopped rosemary, minced garlic, breadcrumbs, and melted butter. Mix until well combined.
  3. Heat olive oil in a skillet over medium-high heat. Sear each medallion for 3–4 minutes on each side until browned.
  4. Remove skillet from heat. Press the herb crust mixture onto the top of each seared lamb noisette.
  5. Transfer noisettes to a preheated oven at 400°F (200°C) and roast for about 10-12 minutes for medium-rare. Check internal temperature (135°F/57°C).
  6. Meanwhile, deglaze the skillet with red wine, scraping up brown bits. Reduce by half. Add stock and reduce for another 5 minutes. Finish with butter.
  7. Let lamb rest for 5 minutes before slicing. Serve with sauce drizzled over the noisettes.