- 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
- 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.