By James Martin
This tender, lean cut of lamb is quick to cook and can be treated like beef fillet. Taken from the best end (or loin), it's well-trimmed and has little fat. It can be cooked whole, or cut into thick slices (noisettes).
Lamb with hummus and tortillas
Crumbed lamb steak with swede mash
Lamb skewers with Turkish salad
If overcooked it will dry out, so roast it for a short time only (sear in a hot pan first), or pan-fry, grill or barbecue it and serve pink in the middle. Noisettes are best pan-fried or grilled for a few minutes.
Article by Louisa Carter
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