Lamb with blueberries

Blueberries and fresh mint offset the richness of lamb.
Lamb with blueberries
INGREDIENTS
8–12 noisettes of lamb
salt and freshly ground black pepper
2 tbsp olive oil
3 spring onions, chopped
11⁄2 tbsp redcurrant jelly
150ml (5fl oz) lamb stock
150g (51⁄2oz) blueberries
2 tbsp finely chopped mint
METHOD
1 Season the lamb noisettes with salt and pepper. Heat half the oil in a large, heavy frying pan
and fry the noisettes for 4–6 minutes on each side, or until golden brown but still slightly pink
inside. Remove on to a plate and cover with foil.
2 Add the remaining oil to the pan and fry the onions for 2–3 minutes, then stir in the redcurrant
jelly and stock. Stir until the jelly is dissolved and the liquid comes to the boil.
3 Add the blueberries and simmer, uncovered, for 2 minutes, then add the mint.
4 Serve the lamb with the sauce spooned over.

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