Pan-Fried Lamb in a Blueberry Cassis Sauce

This quick supper dish has a fabulous, full berry flavour and makes an unusual alternative to a redcurrant sauce.

• Gluten free
• Milk free

Preparation time :	15 minutes
Cooking time :	15 minutes
Total time :	30 minutes

Serves: 2

Ingredients

1 rack of lamb, from the meat service counter
1 tbsp olive oil
1 shallot, finely chopped
2 cloves garlic, crushed
75g Juicy Blues Dried Blueberries
100ml Super Cassis
200ml Waitrose Cooks’ Ingredients Lamb Stock
½ x 20g pack fresh mint, finely shredded

Method

1. Using a sharp knife, cut the lamb rack into individual cutlets. Flatten slightly with the heel of your hand, then season.
2. Heat the oil in a large frying pan over a high heat. Add the cutlets and cook for 2-3 minutes on each side for medium rare or longer according to how you like your lamb.
3. Remove the cutlets from the pan and transfer onto a warm plate. Cover and set aside to rest.
4. Pour off and discard any excess fat from the pan, then return to the heat. Add the shallots and cook for about a minute until soft. Add the garlic and then the blueberries and ontinue to cook for a further minute.
5. Pour in the cassis, bring to the boil, and allow to bubble for about 2 minutes. Add the stock and continue to boil for a further 5 minutes until the sauce has thickened and educed by half.
6. Return the cutlets to the pan, turning to coat in the sauce. Sprinkle over the shredded mint and serve immediately with potato wedges.