The noisette is a small medallion made from the eye muscle of the lamb's loin, which is in the lumbar region also known as the saddle. It is a lean and flavoursome cut.
This cut is beautifully tender and quick to cook. They are traditionally pan-fried but can also be griddled or grilled. They will take 5-6 minutes each side.
While there aren't many completely boned cuts from this area, there are plenty of very flavoursome cuts. Try valentine steaks which are taken from the same muscle or Barnsley chops if you're loking for something larger. Chump chops have less bone than other chops and are slightly firmer in texture.
The noisette is a French cut and literally means 'little nut' or 'kernel'.