Lamb tenderloins, seasoned with fresh rosemary and cracked black peppercorns, pan-grilled to perfection and sliced into medallions.

Rosemary-Pepper Seared Lamb Noisettes

1 1/2 teaspoons finely chopped fresh rosemary
1 tablespoon freshly cracked pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
2 California lamb tenderloins* (6 to 8 ounces) with silver skin (fell) removed
3 tablespoons olive oil
Sprigs of rosemary; for garnish

1. Mix rosemary, pepper, flour and salt in shallow bowl. Thoroughly coat lamb on all sides.
2. Heat oil in sauté pan over medium heat and cook lamb 4 minutes on all sides. Set aside to rest about 5 minutes; then slice into medallions.

Makes 4 servings.

*Note: Two 4-bone racks of lamb can be substituted for the tenderloins. To prepare the racks, coat in rosemary-pepper mixture as directed above. Roast at 400°F (205°C) until thermometer inserted in thickest part of meat reads 145°F to 150°F (65°C) for medium rare, about 25 minutes.

Recipe and photograph provided courtesy of the California Sheep Commission.