To break up the burgers for both you guys and myself I present you with lamb noisettes.
Lamb noisettes are to lamb what chicken mignon is to chicken.
The thought of these never really crossed my mind until I saw them in the display counter at the New World Thorndon butchery.
It was a Friday night and I was on my way home from work and needed to collect some ingredients for the Pancetta Pine Nut Stuffed Chicken that I was going to prepare the next day and needed something for Sarah and my dinner that night!
Low and behold these beautiful lamb noisettes. Really, that is what they’re called.
The butchery at New World Thorndon is really good and I urge you to visit if you are local.
As soon as I got home I fired up the Weber for medium indirect heat, I got it to about 150°C and then simply seared the lamb for about 5 minutes each side over direct heat before moving across to the indirect side to smoke with the lid on for a further 15 minutes before pulling off the heat and resting for a further five minutes.
Sarah arrived home just in time otherwise I would have enjoyed both myself.
No recipe today as I can’t for the life of me remember what these were stuffed with. This does give me incentive to come back and create my own.
Check back on the weekend for part 2 of my Burger Wellington round up.