Pan-Fried Lamb Medallions with Wild Mushroom and Fresh Chive Fricassee
recipe
Pan-Fried Lamb Medallions with Wild Mushroom and Fresh Chive Fricassee
No commentsIngredients
25g butter
- 2 x 125g lamb fillets
- 2 shallots, finely chopped
- 1 clove garlic
- 150ml dry white wine
- 1 tbsp lamb stock
- pinch of sugar
- 150g wild mushrooms
- 3 tbsp double cream
- 1 tbsp fresh chives, finely chopped
- pinch each of salt and ground black pepper
- fresh spinach and roasted baby potatoes, to serve
Serves:
4
Preparation:
20
Cook Time:
30
Total Time:
50min
Directions
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- Melt the butter in a large frying pan over a medium heat and cook the lamb fillets for minutes on each side. Remove and transfer to a warm plate.
- Add the shallots and garlic to the pan and cook for minutes, stirring frequently so that they don't colour. Add the wine, stock and sugar, bring to the boil and reduce for minutes.
- Turn the heat down to medium and add the mushrooms. Cook for a further minutes. Stir in the cream and chives and season to taste.
- Cut the fillets into even slices. Pour the sauce over the slices of lamb and serve with fresh spinach and roasted baby potatoes.
Source: Tesco
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