[usr 3]
Bone the saddle of lamb completely. Trim the fillets well and slice them into small, thin cutlets.
Put the crème de cassis and cranberries in a sauté pan and cook over low heat for 10 minutes.
Put 1 knob of butter in another pan and sear the saddle of lamb cutlets on each side. Cook for 2 minutes on each side. Keep warm.
Discard the cooking fat and deglaze with the cognac. Let reduce and add the decoction of cranberries and crème de cassis, add half a glass of water. Let reduce again.
Arrange the saddle fillet cutlets on plates or on a serving platter. Go warm. Finish the sauce by winnowing with the rest of the butter. Coat.
My advice:To greatly simplify the preparation, you can use leg of ribs prepared by your butcher.
Joëlle's point of view:Another recipe created by my husband for the USA. I must say that I really like the acidic mixture of cranberries and blackcurrant; when the latter is in season, you can add a few grains to the sauce at the last moment.
