members recipes

Ingredients
Serves 4:
2 x Lamb Neck Fillets (largest you can find for a good price!)
Knob of butter
Garlic
½ Onion
Handful of fresh tarragon
Vegetable stock cube
Mug of dry white wine
Cream fraiche
Sea Salt and freshly ground black pepper

Method
[b]Serves 4:[/b]
[i]2 x Lamb Neck Fillets (largest you can find for a good price!)
Knob of butter
Garlic
½ Onion
Handful of fresh tarragon
Vegetable stock cube
Mug of dry white wine
Cream fraiche
Sea Salt and freshly ground black pepper [/i]
[b]How It Works:[/b]
• Separate off 4 cloves of garlic – chop the tops and bottoms off and remove the dry outer skins.
• Grate! (If you don’t have the time to chop… or like me your garlic crusher just broke!)
• ½ Onion – Grate!!!
• Melt knob of butter in frying pan and whop in the garlic and onion – cook until soft (half heat – not max… not min.. but in the middle!)
• Cut the lamb fillets (lengthways) so that you get 4 “thin” fillets.
• Add the lamb to the pan and cook until it starts to go “golden”.
• Boil kettle and add 1 cm of water to the stock cub in a mug – mix with folk until there are no lumps.
• Fill up the mug with dry white wine to the top.
• Roughly chop tarragon leaves (or use 2 tablespoons of dried leaves).
• Add the stock/wine mix and the tarragon to the pan.
• Boil for about 10 mins (mixing every so often so that it does not stick) until the “sauce” becomes a bit thicker.
• Add a tablespoon of cream fraiche and mix well.
• Add a pinch of salt and some black pepper (about 4 turns of the grinder).
• Serve!!!
[b]Tips & Hints:[/b]
• This goes really well with mashed potatoes & white cabbage (boiled in a little vinegar).
• If the sauce does not thicken well, put a teaspoon of plain/self raising flour into a mug, and mix well (so that there are no lumps) with a cm of cold water. Add this to the sauce and mix well.