Rub the lamb loin fillets with chopped rosemary and oil. Season with salt and pepper. Heat a frying pan. Pan-fry the lamb for 3-4 minutes each side (medium rare to medium). Remove from the pan and rest for 5 minutes. Slice diagonally across the loin to serve. Whisk the horseradish crème ingredients together to combine.Visit www.silverfernfarms.co.uk to find the recipes for these great flavour hits and sides.For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.