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