It's obvious now that I should have included a bit of Brigit Binns’ prelude to the “Seared Lamb Noisettes with Pea, Feta and Mint Salad”, as discovered when both the Grill Maestro and our own Garage Guy confessed that they didn't know what the heck a noisette was.... Well, fair enough -- and shame on me!! The author explains that noisettes are “very popular in
If you're as much of a grill fanatic as the G-Maestro, the Garage Guy or me, don't hesitate to shift from noisettes or racks to loin chops, which we did with friends for Easter dinner (about 5 minutes a side for medium-rare, using 1-inch chops)!! Even better, because it's so versatile, use that 4-ingredient marinade on chicken (wings, breasts...) and pork tenderloin -- throw in some basil for an extra dimension of flavour!
~ One of Seven
Tuesday, April 18, 2006