Lamb with Mustard Sauce

    40 minutes

    Lamb backstraps browned until just tender then covered with a creamy mustard and red wine sauce. This tasty main makes a flash dinner for a special occasion.

    3 people made this

    Serves: 6 

    • 6 (200g apiece) lamb backstraps, skinless
    • salt and pepper, to taste
    • 1 tablespoon olive oil
    • 50g butter
    • 1/2 cup dry red wine
    • 3 tablespoons seed mustard
    • 1/2 cup yoghurt
    • 1/2 cup cream

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season the lamb with the salt and pepper.
    2. Add oil and butter to a large frying pan over medium high heat. When hot, brown lamb on all sides. Allow lamb to cook to your desired doneness then remove from heat and set aside.
    3. Remove fat from frying pan but save juices. Whisk in red wine then allow it to reduce slightly. Whisk in mustard, yoghurt and cream. Simmer until slightly thickened. Serve with the lamb.

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