Lamb Fillet With Fortified Wine And Dried Cranberries

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 thick lamb fillets, about 750g
• 1 teaspoon ground cinnamon
• salt & freshly ground black pepper
• 15 g butter
• 1 tablespoon oil
• 60 g dried cranberries
• 1 cup wine, sweet fortified
• 1 cup beef stock
• 1 tablespoon cherry jam
• lemon juice, squeeze of

Recipe

• 1 trim any skin and fat from the lamb fillets and cut the fillet into large pieces - about 8cm is ideal. don't worry if there are slightly smaller end pieces, you are seeking to end up with most pieces about the size of a small apple.
• 2 season the lamb pieces with cinnamon, salt and pepper.
• 3 heat the butter and oil in a frying pan until foaming. add the lamb pieces and saute them until brown, 3-5 minutes.
• 4 turn them over, lower the heat and leave until browned on the outside and just cooked to your taste, 5-7 minutes. transfer flillet's to a plate and keep warm.
• 5 discard all but a teaspoon of fat from the pan then add the dried cranberries, wine and stock and boil until reduced by half, stirring to dissolve the pan juices, for 10-12 minutes.
• 6 add the cherry jam and lemon juice and stir until dissolved. taste and adjust the seasoning if necessary.
• 7 add the lamb pieces back to the sauce in the pan and reheat for a minute.
• 8 arrange plates and spoon over the sauce. serve at once.