Lamb Medallions with Blackcurrant Sauce

Ingredients

• 8 lamb medallions, all visible fat removed
• 1 tbsp blackcurrant jelly
• 2 garlic cloves, crushed
• 150ml vegetable stock
• 1 tbsp chopped fresh mint
• salt and freshly ground black pepper

Cooking Instructions

1. Place the lamb in a shallow dish and season with salt and pepper.
2. 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.
3. Drizzle the sauce over the lamb and leave to marinate for 30 minutes.
4. 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.
5. For a dinner option, serve with 100g boiled new potatoes (with skins) and unlimited vegetables per person.

Tips

Lamb medallions are the leanest cut of lamb available and they can be cooked and eaten pink