Cut round croûtons of bread, about the same thickness as the lamb noisettes. Fry them in a little butter and oil, until golden brown. Keep warm while you cook the noisettes. Melt a little more butter and oil in a pan, season the noisettes and fry for 3—4 mins on each side until cooked. Remove from the pan. To make the sauce, toss the spring onions into the pan sweat for a few mins, add the wine and stock, bring to the boil to deglaze the pan.