Prepare filleted noisettes of lamb about an inch thick. Salt and pepper both sides and cook in a pan with very hot ground-nut oil to which a lump of butter has been added. The lamb should be pink inside. Take it out of the pan, set aside and keep warm.
Drain off the oil and melt some more butter in the pan; pour in
Serve with buttered noodles, cooked al dente.
© 1978 Anthony Blake. All rights reserved.