Lamb noisettes with madeira cream sauce

Heat the butter in a frying pan and cook the lamb noisettes 4-5 minutes each side until golden brown.

Do not overcook – they should be served just pink. Set aside.

Add the onion and cook gently for about 5 minutes until softened.

Add the Madeira or sherry and simmer for 2 minutes.

Add the cream or crème fraiche and stock, and continue simmering until the mixture has reduced by half.

Mix the stock and cornflour together, stir in and cook until thickened.

Add the herbs and season with salt and pepper.

Return the noisettes to the pan the warm them through.

Serve with fresh seasonal vegetables.