Ingredients:
2 lamb loin chops
a little melted butter
For the Sauce:
120g sliced mushrooms
4 shallots, finely chopped
1 garlic clove, crushed
2 tbsp oil
2 tbsp flour
2 tbsp tomato purée
450ml lamb or beef stock
400ml cider
3 tbsp lamb fat
salt and black pepper, to taste
Method:
Brush each loin chop with a little melted butter then season with salt and black pepper. Grill the meat under a hot grill for about 12 minutes, turning frequently.
In the meantime, prepare the sauce. Add the oil to a pan and use to fry the mushrooms, the shallots and the garlic for about 8 minutes, or until they begin to colour a golden brown then set aside. Now add the lamb fat to the pan and when it has melted scatter the flour over the top then mix thoroughly into the fat to form a smooth roux. Cook the mixture, stirring frequently, for 1 minute then add the stock. Stir continually to make a smooth sauce then whisk in the tomato purée and the cider and bring the mixture to a boil.
Return the mushroom mix to the pan and heat through. Serve the lamb and sauce with new potatoes and purple sprouting broccoli.
