LAMB: This is a simple way to cook loin of lamb, easy to perfect and pretty fool-proofed.

MEDALLIONS OF LAMB WITH PORT WINE SAUCE:




3 pieces of boneless loins of lamb

3 tbsp. sugar

3 tbsp. red wine vinegar

3 tbsp. water

4 tbsp. Port

1 ½ cups beef stock

4 tbsp. butter + 2 tbsp. oil

6 leeks, white parts, cut into ½-inch slices

salt and freshly ground pepper




In a small saucepan, cook sugar and vinegar over low heat until sugar dissolves. Bring to the boil and cook until sugar caramelizes. Stir in stock and simmer mixture for 10 minutes. Set aside.

Melt 2 tbsp. butter in a heavy non-stick skillet over medium-high heat and cook leeks in 3 tbsp. water for a few minutes, or until just tender. Remove with slotted spoon and set aside to keep warm.

Heat remaining butter and oil in skillet until sizzling. Brown lamb for 4-6 minutes on each side, or until lamb is cooked to medium rare. Remove and keep warm.

Deglaze pan with the port wine, scraping up caramelized juices and brown bits. Stir in reserved stock and sugar mixture and cook over medium heat until sauce reduces and thickens. Add salt and pepper to taste.

Divide leeks among 6 serving plates. Slice each loin of lamb into medallions and distribute pieces equally between the serving plates, arranging them attractively next to the leeks. Spoon sauce over and serve immediately.