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1
In a cast iron skillet, heat the olive oil on high.
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2
Add lamb trimmings and bones, and brown well for about 5 minutes, stirring.
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3
Remove from heat, and drain off all fat.
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4
Add onions, and brown lightly.
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5
Add chicken broth and 2 sprigs of the thyme.
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6
Bring to a boil, and simmer for an hour.
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7
Strain through a fine sieve -- there should be about 1/3 cup.
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8
Keep warm.
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9
Meanwhile place carrots in a saucepan, cover with water and simmer for 1/2 hour.
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10
Carrots should be soft throughout.
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11
Drain, place in a blender and make a fine puree.
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12
Pass puree through a fine sieve.
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13
There should be about 3 tablespoons of puree.
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14
Blend puree with lamb broth over low heat.
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15
Remove, and set aside.
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16
Trim most of the fat from lamb fillets, leaving just a translucent layer.
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17
Crisscross fat with a knife.
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18
Sprinkle with salt and pepper.
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19
In a small nonstick pan over medium heat, heat the tablespoon of olive oil.
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20
Place lamb skin side down in pan, and cook 3 minutes.
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21
Flip lamb, and cook for 2 to 3 more minutes, or to taste.
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22
Remove and keep warm.
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23
Slice the lamb on the bias, and distribute evenly over four warm plates.
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24
Pour some of the reserved lamb sauce over the meat.
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25
Decorate with remaining fresh thyme.
