Recipes
Lamb with Port and Currant
Makes 4 servings
Here’s how to make a Port-currant pan sauce that is of restaurant quality.
Ingredients
- 2 tablespoons olive oil
- 4 lamb leg steaks or 8 noisettes of lamb (cut from the loin)
Sauce for Recipe:
- 2-3 tablespoons port or sweet dessert wine
- 1 cup of frozen black currants
- 2-3 teaspoons sugar
- 3 ounces Castello Extra Creamy Danish Blue cheese, crumbled
Directions
1. Heat the oil in a large skillet, fry the lamb for 2-3 minutes each side or according to taste. Remove from the pan and keep warm.
2. Lower the heat and add the port to the pan juices with the black currants and sugar. Cook for 2-3 minutes until syrupy.
3. Stir in the cheese, allowing it to melt in the heat of the sauce and serve over the lamb.