Remember to remove your lamb noisette out of the packaging, pat
dry and bring to room temperature.
Pre heat your oven to 200°C.
Season the meat just prior to cooking.
Don't overcrowd the cooking base.
No need to oil the noisette or the cooking utensil here.
Sear over high heat turning the noisette until a rich, golden
crust has formed.
Roast 8 to 10 minutes on the fat for nice and pink.
Leave to rest in a warm place at least 5 minutes.
Finish by adding a large knob of butter when frying or on the
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expanded which means the more well done your meat is,
for a medium rare chop it should have a soft feel with a little