Rosemary, Honey & Ginger Wine Lamb Medallions
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Ingredients
- 6 lamb medallions*
- 1 packet rich brown gravy
- 1 Tbsp butter
- 3-4 sprigs fresh rosemary
- ¼ cup ginger wine
- 1 Tbsp runny honey
Method
Make up gravy according to directions on packet, but adding less water, to make a thick sauce.
Heat the butter in a frying pan and cook the lamb, with the rosemary, until the lamb is browned on both sides. Add ginger wine and cook for 2 minutes. Add honey and cook a further 2 minutes. Add 3 to 4 tablespoons of the thickened gravy. Heat through the juices in the pan and serve immediately with potato cakes or new baby potatoes and freshly cooked vegetables.
*These can be substituted with lamp chops.
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