Botulism Noisette

[faustus]

The recipes for lamb noisette - such as http://www.bigoven.com/138029-Lamb-Noisette-recipe.html - have you sear for 3 minutes and then roast for 10. I've done that and it still looks raw inside. I'm all for rare, but the meat didn't even feel warm. Gas 8 is surely "very hot"?

I'm missing something, clearly.

Comments

[pennski.livejournal.com]

Well if it's a french recipe then raw is probably ok!

Lamb can be done very rare - but I prefer mine only slightly pink on the inside. Grill for 10 would probably work better than roast for 10.

[drasecretcampus.livejournal.com]

I'm not fond of my meals still having a pulse.

[steepholm.livejournal.com]

That does sound a little iffy. Personally, I think this recipe sounds nicer.

[drasecretcampus.livejournal.com]

Sadly I came on that recipe after finding several copies of the one I did so it wasn't to be. Next time perhaps - but it was an impulse buy having gone to the inkjet cartridge refill shop (which no longer refills inkjet cartridges and doesn't stock my inkjet cartridge - so much for shop local). I guess I cook meat rarely enough (beyond mince) that I'm used to x mins per pound/kilo plus y recipes. 10 mins seemed short in very hot oven, but it looked raw inside. My constitution is nervous enough without e. coli or whatever.