Lamb and corn

The prepared elements go in and out of the pan staged. They are not just thrown in and left to go on their own while the cook turns attention to something else. They are turned while they're in there, wine and water added and covered to cook through at one point, the cover removed and butter added to form a rich sauce and luxuriously thoroughly coat everything and reheat all the things taken out and all bathed and brought up evenly to serving temperature. The sauce makes an excellent dressing for greens.