Lamb with Blueberries

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

8 ingredients

10 steps

Ingredients

12 lamb noisettes, cut 1 1/2 in (13cm) thick
Salt and freshly ground black pepper
2 tbsp olive oil
3 scallions, chopped
2/3 cup lamb or chicken stock
1 1/2 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.
2

Heat 1 tbsp oil in a large, heavy-bottomed frying pan over high heat.
3

Cook the lamb in batches for 34 minutes on each side, until browned and medium-rare.
4

Transfer to a plate and tent with foil to keep warm.
5

Add 1 tbsp of the oil to the pan.
6

Add the scallions and cook for 2-3 minutes.
7

Stir in the stock and jelly and cook until the jelly is dissolved and the liquid boils.
8

Add the blueberries and simmer, uncovered, for 2 minutes, then add the mint.
9

Transfer the lamb to dinner plates and spoon the sauce on top.
10

Serve immediately.