Lamb fillet is the very small tender piece of lamb from underneath the ribs. It requires very little cooking, just a few minutes and can be served medium rare.
1
Heat a heavy bottomed frying pan over a high heat
2
Add a little vegetable oil and a knob of butter to the pan
3
Season the lamb fillet and place into the pan with a sprig of thyme
4
Baste for 2-3 minutes
5
Remove from the pan and cover with foil, leave to rest for 3-4 minutes
6
Carve and serve
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