8 - 12 slices cooked lamb, slightly pink if possible
40 g (1 1/2 oz) butter
2 medium-sized onions, finely chopped
1 garlic clove, finely sliced
30 ml (2 tbsp) flour
300 ml (10 fl oz) left-over gravy or concentrated lamb stock
30 ml (2 tbsp) dry white wine
10 ml (2 tsp) black peppercorns, slightly crushed
5 ml (1 tsp) Dijon mustard
30 ml (2 tbsp) soured cream
1. Melt the butter over low heat in a large heavy-bottomed saucepan. Add the onions and garlic and cook till soft and golden. Sprinkle over the flour and stir well. Let it brown slightly over moderate heat, but take care not to burn it.
2. Gradually pour in the gravy or stock, a little at a time, stirring constantly. Continue to stir until the sauce thickens, about 5 minutes. Add the white wine and stir for a further 3—4 minutes.
3. Add the black peppercorns and mustard, mixing well. Put the meat carefully in the pan, coat with the sauce and simmer for 5 — 10 minutes to heat the meat through.
4. Remove the meat with a slotted spoon and arrange on a warmed serving dish. Increase the heat under the pan to high and quickly stir in the soured cream. Stir once or twice to mix in well and pour immediately over the lamb slices.
7 people have helped to review this recipe. Thankyou!