Medallions of lamb with creamy leeks and port sauce
Ingredients
For the lamb
- 1 tbsp olive oil
- 150g/5oz lamb fillet, cut into three medallions
- 50²µ/1¾´Ç³ú breadcrumbs
- ½ tsp Dijon mustard
- 1 tbsp chopped fresh parsley
For the creamy leeks
- 1 tbsp olive oil
- ½ onion, chopped
- ½ leek, white part only, chopped
- 1 garlic clove, chopped
- 150ml/5fl oz double cream
- 50g/2oz Stilton
- 50ml/1¾fl oz white wine
For the port sauce
- 150ml/5fl oz beef stock
- 2 tbsp port
- 50g/2oz butter
Method
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side.
In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes.
For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes.
Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick.
For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt.
To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over.