This month’s recipe for pan-fried lamb fillets with red wine is a perfect winter warmer. The recipe was provided by Margaret Durie, wife of Rotary Club of Hall member, Robert Durie.

Pan-fried lamb fillets with red wine
Serves 4

Ingredients (most of these are available from Market stallholders)

• 600 g small new potatoes
• 160 g snow peas, trimmed
• 2 tablespoons olive oil
• 4 lamb backstraps (about 200 g each), trimmed
• 2⁄3 cup (170 ml) red wine
• 1 good tablespoon redcurrant jelly
• 2 teaspoons chopped fresh thyme
• 30 g butter, chilled and cut into cubes

Method

– Cook the potatoes in a large saucepan of lightly salted boiling water for 15–20 minutes, or until tender.

– Add the snow peas and cook for another minute. Drain the vegetables, return to the pan and toss gently with 1 tablespoon of the oil.

– Meanwhile, heat the remaining oil in a large frying pan and cook the lamb fillets over medium-high heat for 4–5 minutes or until cooked, but still pink inside. Remove from the pan, cover and keep warm.

– Add the wine, redcurrant jelly and thyme to the pan and bring to the boil. Boil rapidly for 5 minutes, or until reduced and syrupy. Stir in the butter.

– To serve, slice the lamb on the diagonal, divide among the plates and spoon over some sauce on top. Serve with the vegetables.