A noisette of lamb is the filet mignon portion. Racing through the store, trying to find something for my train bento tomorrow, I lucked up on some lamb noisettes. They are very nice I also grabbed some marinated shrimp, seafood salad and French peasant potato salad to fill up the box. Not Japanese, but I did sprinkle some furikake on the shrimp and packed soy sauce. The following is my “can’t be bothered” recipe for the lamb. This makes enough lamb for 2-3 bento boxes.
Bento Box Lamb Noisettes
6 lamb noisettes
Salt and pepper
1 1/2 tbsp butter
1 large shallot, sliced vertically
2 garlic cloves, sliced vertically
A generous glug of Beaujolais wine
Season the lamb with salt and pepper, then quickly saute the noisettes in the butter until cooked very rare. Remove and slice into chunks. Add the shallot and garlic to the pan and saute until soft. Pour in the wine and reduce until syrupy. Return the lamb chunks to the pan and toss in the syrup for about a minute or less.