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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.

LambMeatMain CourseGourmetCreamy

Estimated Nutrition

Per Serving Total
Calories 1845.5 kcals 1845.5 kcals
Carbohydrates 49.8 grams 49.8 grams
Fat 152.1 grams 152.1 grams
Protein 58.2 grams 58.2 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2.5
ml
Dijon Mustard
Dairy
150
ml
Double Cream
50
g
Stilton
Crumbled
50
g
Butter
GrainsCereals
50
g
Breadcrumbs
Dried or fresh
Liquids
50
ml
White Wine
Dry
150
ml
Beef Stock
29.6
ml
Port
Fortified wine
Meat
150
g
Lamb Fillet
Cut into three medallions
NutsSeeds
15
ml
Parsley
Freshly chopped
1
clove
Garlic
Chopped
OilsFats
14.8
ml
Olive Oil
For the lamb
14.8
ml
Olive Oil
For the leeks
Vegetables
0.5
piece
Onion
Chopped
0.5
piece
Leek
White part only, chopped

Steps

  • Preheat the oven to 200°C.
  • Heat oil in an ovenproof frying pan and sear the lamb for 2 minutes per side.
  • Mix breadcrumbs, mustard, and parsley in a bowl and coat the lamb.
  • Bake the coated lamb for 5 minutes until cooked, then rest for 4 minutes.
  • Fry the onion, leek, and garlic in oil for 4 minutes.
  • Stir in cream, Stilton, and white wine, cooking for 5 minutes until thick.
  • Boil beef stock and port in a small saucepan for 5 minutes.
  • Whisk butter into the port reduction until melted.
  • Serve lamb over the leeks and drizzle with the port sauce.