Medallions of Lamb with Creamy Leeks and Port Sauce

Lamb medallions topped with herb breadcrumbs, served over creamy Stilton leeks and a rich butter-mounted port wine reduction sauce.

Lamb Meat Main Course Gourmet Creamy

Estimated Nutrition

Calories

1845.5

kcal / serving

1845.5 kcal total

Carbs

49.8g

per serving

49.8 g total

Fat

152.1g

per serving

152.1 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

2.5

Dijon Mustard

Dairy

150

Crumbled

GrainsCereals

Dried or fresh

Liquids

White Wine

Dry

150

Beef Stock

29.6

Port

Fortified wine

Meat

150

Lamb Fillet

Cut into three medallions

NutsSeeds

Parsley

Freshly chopped

clove

Garlic

Chopped

OilsFats

14.8

Olive Oil

For the lamb

14.8

Olive Oil

For the leeks

Vegetables

0.5

piece

Onion

Chopped

0.5

piece

Leek

White part only, chopped

Method

Boil beef stock and port in a small saucepan for 5 minutes.

Stir in cream, Stilton, and white wine, cooking for 5 minutes until thick.

Heat oil in an ovenproof frying pan and sear the lamb for 2 minutes per side.

Serve lamb over the leeks and drizzle with the port sauce.

Whisk butter into the port reduction until melted.

Preheat the oven to 200°C.

Fry the onion, leek, and garlic in oil for 4 minutes.

Bake the coated lamb for 5 minutes until cooked, then rest for 4 minutes.

Mix breadcrumbs, mustard, and parsley in a bowl and coat the lamb.