Medallions of lamb with creamy leeks and port sauce recipe
 1 tbsp olive oil150g/5oz lamb fillet, cut into three medallions 50g/1¾oz breadcrumbs½ tsp Dijon mustard1 tbsp chopped fresh parsley 1 tbsp olive oil 150g/5oz lamb fillet, cut into three medallions 50g/1¾oz breadcrumbs ½ tsp Dijon mustard 1 tbsp chopped fresh parsley 1 tbsp olive oil½ onion, chopped½ leek, white part only, chopped1 garlic clove, chopped150ml/5fl oz double cream50g/2oz Stilton50ml/1¾fl oz white wine 1 tbsp olive oil ½ onion, chopped ½ leek, white part only, chopped 1 garlic clove, chopped 150ml/5fl oz double cream 50g/2oz Stilton 50ml/1¾fl oz white wine 150ml/5fl oz beef stock2 tbsp port50g/2oz butter 150ml/5fl oz beef stock 2 tbsp port 50g/2oz butter Method Preheat the oven to 200C/400F/Gas 6. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side.In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes.For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes.Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick.For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt.To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side. Heat the oil in an ovenproof frying pan. Add the lamb and cook for 1-2 minutes on each side. In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes. In a bowl mix together the breadcrumbs, Dijon mustard and parsley. Place the breadcrumb mixture onto each piece of lamb, then transfer to the oven to bake for 4-5 minutes, or until cooked through. Remove from the oven and leave to rest for 3-4 minutes. For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes. For the creamy leeks, heat the oil in a frying pan, Add the onion, leek and garlic and fry for four minutes. Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick. Add the cream, Stilton and white wine and cook for five minutes, or until the Stilton has melted and the cream sauce is thick. For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt. For the port sauce, heat the beef stock and port together in a small saucepan. Bring to the boil and cook for five minutes, then add the butter and stir in to melt. To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over. To serve, place the creamy leeks into the middle of a plate. Top with the lamb and drizzle the port sauce all over.