Information
Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Splurge
Yield: Makes 4 servings
Notes
Tender lamb noisettes (filet mignons) are a special treat.
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.
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%)
916mg
84mg
60g
7g
2g
11g
246mg (82%)
552mg (23%)
35g (175%)
85g (130%)
6mg (36%)