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Lamb with Blueberries

Updated February 23, 2016
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Tender lamb noisettes (filet mignons) are a special treat.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time8 min

Cooking Time - Text12

Cooking Methodpan-frying

CostSplurge

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionFormal Dinner Party

Recipe Coursemain course

Dietary Considerationlactose-free, peanut free, tree nut free

Mealdinner

Moodfestive

Taste and Texturefruity, meaty

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

Instructions

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.

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.

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

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

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