Ingredients

• 1 tbsp olive oil
• 150g/5oz lamb fillet
• cut into three medallions
• 50g/1¾oz breadcrumbs
• ½ tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 1 tbsp olive oil
• ½ onion
• chopped
• ½ leek
• white part only
• chopped
• 1 garlic clove
• chopped
• 150ml/5fl oz double cream
• 50g/2oz Stilton
• 50ml/1¾fl oz white wine
• 150ml/5fl oz beef stock
• 2 tbsp port
• 50g/2oz butter

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side.
• In a bowl mix together the breadcrumbs
• Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb
• then transfer to the oven to bake for 4-5 minutes
• or until cooked through. Remove from the oven and leave to rest for 3-4 minutes.
• For the creamy leeks
• heat the oil in a frying pan
• Add the onion
• leek and garlic and fry for four minutes.
• Add the cream
• Stilton and white wine and cook for five minutes
• or until the Stilton has melted and the cream sauce is thick.
• For the port sauce
• heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes
• then add the butter and stir in to melt.
• To serve
• place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over.