Lamb Medallions with Blackcurrant Sauce
Lamb medallions are the leanest cut of lamb available and they can be cooked and eaten pink.
Serves 4
Per serving: 200 calories 10.8g fat (excluding accompaniments)
Prep time 5 mins
Marinating time 30 mins
Cook time 15 mins
Ingredients
8 lamb medallions, all visible fat removed
1 tbsp blackcurrant jelly
2 garlic cloves, crushed
150ml vegetable stock
1 tbsp chopped fresh mint
freshly ground black pepper
Method
- Place the lamb in a shallow dish and season with freshly ground black pepper.
- In a small saucepan heat together the blackcurrant jelly, garlic and vegetable stock for 2 minutes until the garlic is soft. Allow to cool, then stir in the mint.
- Drizzle the sauce over the lamb and leave to marinate for 30 minutes.
- Preheat the grill to high. Place the lamb on a baking tray and cook under the hot grill for 4 – 5 minutes each side, turning regularly. Serve hot with 100g boiled new potatoes (with skins) and unlimited other vegetables per person.