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Pan-fried saddle of lamb fillets with cranberry sauce


Ingredients:4 people
  • medium lamb rooms
    2
  • crème de cassis
    2 tablespoons
  • cognac
    2 tablespoons
  • water
    1/2 glass
  • butter
    3 walnuts
  • cranberries
    1 tablespoon
  • salt, ground pepper


Preparation:
  • Preparation time:15 minutes
  • Cooking time:20 minutes


[usr 3]

Bone the saddle of lamb completely. Trim the fillets well and slice them into small, thin cutlets.

Put the crème de cassis and cranberries in a sauté pan and cook over low heat for 10 minutes.

Put 1 knob of butter in another pan and sear the saddle of lamb cutlets on each side. Cook for 2 minutes on each side. Keep warm.

Discard the cooking fat and deglaze with the cognac. Let reduce and add the decoction of cranberries and crème de cassis, add half a glass of water. Let reduce again.

Arrange the saddle fillet cutlets on plates or on a serving platter. Go warm. Finish the sauce by winnowing with the rest of the butter. Coat.

My advice:To greatly simplify the preparation, you can use leg of ribs prepared by your butcher.

Joëlle's point of view:Another recipe created by my husband for the USA. I must say that I really like the acidic mixture of cranberries and blackcurrant; when the latter is in season, you can add a few grains to the sauce at the last moment.

Pan-fried saddle of lamb fillets with cranberry sauce