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Lamb with Blueberries

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Recipe

Tender lamb noisettes (filet mignons) are a special treat.

Yield: Makes 4 servings
Prep time: 10 Mins<Br>
Cooking time: 8–12 Mins<Br>

Ingredients

  • 12 lamb noisettes, cut 1½ in (13cm) thick
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 3 scallions, chopped
  • 2/3 cup lamb or chicken stock
  • 1½ tbsp red currant jelly
  • 1 cup blueberries
  • 2 tbsp finely chopped mint plus sprigs, to garnish

Directions

1. Season the lamb with salt and pepper. Heat 1 tbsp oil in a large, heavy-bottomed frying pan over high heat. Cook the lamb in batches for 3–4 minutes on each side, until browned and medium-rare. Transfer to a plate and tent with foil to keep warm.

2. Add 1 tbsp of the oil to the pan. Add the scallions and cook for 2-3 minutes. Stir in the stock and jelly and cook until the jelly is dissolved and the liquid boils.

3. Add the blueberries and simmer, uncovered, for 2 minutes, then add the mint.

4. Transfer the lamb to dinner plates and spoon the sauce on top. Serve immediately.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

1059kcal (53%)
68mg (7%)
6mg (11%)
13mcg RAE (0%)
916mg
84mg
60g
7g
2g
11g
246mg (82%)
552mg (23%)
35g (175%)
85g (130%)
6mg (36%)
 

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