2 lamb fillets, barbecued
2 onions, sliced
55 g (2 oz) butter
150 ml (1/4 pint) white wine
300 g (11 oz) prepared gooseberries
1 heaped tsp chopped sage and sugar to taste
1 oz (25 g) butter
1. Fry the sliced onions in the butter until browned.
2. Add the white wine, prepared gooseberries, and 1 heaped teaspoon of chopped sage and sugar to taste.
3. Simmer until tender adding seasoning and sieve. Whisk in the remaining 1 oz (25 g) butter.
4. Serve with barbecued lamb fillets.
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