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
- Mix rosemary, pepper,
flour and salt in shallow bowl. Thoroughly coat lamb on all sides.
- 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.
