Hi pitstop.Here's my favourite way.Cut into medallions and brown off in a very hot pan until just coloured.Put in a warm oven.Add a teaspoon of redcurrant jelly to the pan ,keep stirring.Add a teaspoon of dijon mustard.Then add a small pot of single cream.Taste and season.Return the lamb to the pan with the sauce.Serve with pan-fried leeks and new potatoes.Gorgeous.The lamb should be tender and pink.Not an exact recipe but I don't really cook like that.Hope you enjoy.