Noisettes of lamb with port, blackcurrant and blue cheese sauce serves 4

Ingredients

2 tbsp olive oil

8 noisettes of lamb, (cut from the loin) or 4 lamb leg steaks

Sauce:

2-3 tbsp port

100g (4 oz) frozen blackcurrants

2-3 tsp sugar

75g (3 oz) Rosenborg extra creamy blue cheese, crumbled

Method

1 Heat the oil in a large frying pan, fry the lamb for 2-3 minutes each side or according to taste.

2 Remove from the pan and keep warm.

3 Lower the heat and add the port to the pan juices with the blackcurrants and sugar. Cook for 2-3 minutes until syrupy.

4 Stir in the cheese, allowing it to melt in the heat of the sauce and serve over the lamb.