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.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article