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Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Splurge
Yield: Makes 4 servings
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Tender lamb noisettes (filet mignons) are a special treat.


  • 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


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.

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Nutritional Information

Nutrients per serving

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

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