What I had for dinner:

Noisettes of Lamb with Red Cabbage

25 Jul 1994 22:18:09 -0400

A noisette, besides being a hazelnut, is the center of a rib chop cut from the bone.

Lamb goes well with raw vegetables. I had some radishes already, and I got a small red cabbage at the store (usually they are too big for the modest use I make of them), so the stage was set. Radishes and cabbage were cut paper-thin (the thinnest setting on my food processor), and mixed well. The lamb was simply pan-broiled at high heat, the pan deglazed with balsamic vinegar, then olive oil, salt, and pepper, and this was poured as a dressing over the cabbage and radish.