'Noisettes' refer to the medallions that are made when a loin of lamb is wrapped in a thin layer of fat and then sliced – this can be before or after the meat is cooked. To prepare a noisette of lamb it is necessary to begin with a rack of lamb, as this is where the thin layer of fat is from.
Take the rack from the fridge and while cold, remove the bark (thin skin) using either your fingers or a knife
Carefully remove the layer of fat, making sure that it comes off in one even piece
Cover the fat with some baking paper and using a rolling pin, roll out the layer of fat to an even thickness of about 1-2mm. Season it with salt and pepper
With the rest of the rack of lamb, use a knife to carefully cut around the loin of the lamb (the meat attached to the bone) and begin to release it
Use your hands to remove the loin from the rack of lamb
Using a sharp knife, trim the sinew and fat attached to the loin of lamb
Place the cleaned loin of lamb on a clean surface and roll the layer of fat tightly around it. Ensure it overlaps by 5-7mm as the fat will shrink when it is cooked
Tie the rolled lamb with kitchen string - Adam Gray suggests leaving a 2-3cm gap between each piece of string, so that the meat is evenly held in place
You can either slice into noisettes before cooking - slicing between the pieces of string or cook as a whole piece
The thin layer of fat can be replaced with bacon or pancetta. Gary Jones uses pancetta, laying it on cling film, with a slight overlap, then covering with another layer of cling film before gently rolling with a rolling pin to ensure the slices are suitably thin and flat. To finish, he removes the upper layer of cling film and wraps the pancetta around the loin.
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