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noisette

American  
[nwah-zet, nwa-zet] / nwɑˈzɛt, nwaˈzɛt /

noun

noisettes plural
  1. a loin, fillet, or other lean section of meat.

    an entrée of lamb noisettes.


noisette British  
/ nwɑːˈzɛt /

adjective

  1. flavoured or made with hazelnuts

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

noun

  1. a small round boneless slice of lamb from the fillet or leg

  2. a chocolate made with hazelnuts

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Noun Inflected Forms

Etymology

Origin of noisette

1890–95; < French: a round, rather thick slice of fillet or loin of lamb or mutton, diminutive of noix choice part of a cut of meat, literally, nut, kernel < Latin nucem, accusative of nux; see -ette

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

In culinary school, I learned that the French term for browned butter is "buerre noisette," which translates to "butter hazelnut."

From Salon Nov. 29, 2022

Virtually weightless might also describe the six slim strips of lamb in the rosemary lamb noisette, which at $44 amounted to a skimpy portion.

From New York Times Jul. 18, 2014

The climbing tea and noisette roses, forms of R. Chinensis and R. Noisettiana, are useful in the open in the South.

From Manual of Gardening (Second Edition) by Bailey, L. H. (Liberty Hyde)

A noisette on my garden path An ever-swaying shadow throws; But if I pluck it strolling by, I pluck the shadow with the rose.

From The World's Best Poetry, Volume 3 Sorrow and Consolation by Carman, Bliss

While the delegates ate lobster mousse and lamb noisettes, Yamani bluntly laid out the Saudi terms.

From Time Magazine Archive

The menu: vol-au-vent of sea food, noisettes of lamb with artichokes and asparagus, and strawberry mousse.

From Time Magazine Archive

Clusters of noisettes, or of French or damask roses, where the ground was open enough, stood without a rival, and needing no foil other than the beautiful surrounding of dark evergreen foliage.

From Queechy, Volume II by Warner, Susan

It consisted of plankton soup with chives in chilled bowls, noisettes of lamb with yeast-truffles and bamboo-grass and, in deference to Lindsay, a dessert of Martian lichenberries.

From The Ambassador by Merwin, Sam

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