1.   If the juices are thin and plentiful, pour them into a skillet, add the cream and reduce over moderate heat until they reach a saucelike consistency.

2.   If necessary, thin with a few teaspoons of water for a saucelike consistency.

3.   Simmer until the liquid is reduced to a saucelike consistency.

4.   Transfer the lamb to a cutting board and let it rest briefly while you reduce the cooking juices over high heat to a saucelike consistency.