Sautéing Tender Cuts of Lamb

Use this technique for escalopes cut from a leg of lamb as shown here, or for noisettes cut from the saddle. Both of these are very lean and tender, perfect for quick pan-frying. Escalopes take 2-3 minutes on each side, noisettes take 4-5 minutes.

1. Add lamb to foaming oil and butter and sauté for 4-6 minutes, turning once.

   

2. Transfer the lamb to a serving plate. Add double cream and fresh thyme to the pan juices and simmer, stirring, until reduced by one-third. Spoon over the lamb.