Using your hands, rub the oil all over the bottom of the pan and up the sides.

Be sure to cut right down through to the bottom of the pan.

Brown them over high heat and add just enough wine to lift all the good stuff off the bottom of the pan.

Lay the remaining greens in the bottom of the pan.

The cooking can be stopped by placing the bottom of the pan in cold water.

Place on the bottom of the pan, and lightly press around the sides.

Spread half the lamb on the bottom of the pan.

Then put the round in the bottom of the pan.

Be sure none are sticking to the bottom of the pan.

Add the oil and heat until it forms a film over the bottom of the pan.