Lamb with Blueberries

• 12 lamb noisettes, cut 1 1/2 in (13cm) thick
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 3 scallions, chopped
• 2/3 cup lamb or chicken stock
• 1 1/2 tbsp red currant jelly
• 1 cup blueberries
• 2 tbsp finely chopped mint plus sprigs, to garnish

1. Season the lamb with salt and pepper.
2. Heat 1 tbsp oil in a large, heavy-bottomed frying pan over high heat.
3. Cook the lamb in batches for 34 minutes on each side, until browned and medium-rare.
4. Transfer to a plate and tent with foil to keep warm.
5. Add 1 tbsp of the oil to the pan.
6. Add the scallions and cook for 2-3 minutes.
7. Stir in the stock and jelly and cook until the jelly is dissolved and the liquid boils.
8. Add the blueberries and simmer, uncovered, for 2 minutes, then add the mint.
9. Transfer the lamb to dinner plates and spoon the sauce on top.
10. Serve immediately.

lamb noisettes, salt, olive oil, scallions, lamb, currant jelly, blueberries, mint plus sprigs

Taken from www.cookstr.com/recipes/lamb-with-blueberries (may not work)