| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

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 until thermometer inserted in thickest part of meat reads 145 to 150*F for medium rare, about 25 minutes.

Recipe and photograph provided courtesy of the California Sheep Commission.

||| Save this Recipe on Delicious |||

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2009 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating