Botulism Noisette
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.
I'm missing something, clearly.