PREP: 10 mins
COOK: 20 mins
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Heat 10 ml of oil in a medium saucepan and cook the shallots on a very low heat for about 5 mins until soft.
Add the white wine and simmer on a medium heat until reduced by half. Add the crème fraîche and mustards. Simmer gently for 2-3 mins.
Heat a large non-stick frying pan until hot. Brush the steaks with the remaining oil, season and cook for 6-8 mins on each side depending on your preference and the thickness of the steaks. Transfer the steaks onto a plate and keep warm.
Pour any meat juices from the lamb pan into the sauce and heat gently, stirring well. Add the parsley and adjust the seasoning, if required.
Serve the lamb immediately with the sauce, crushed new potatoes or mash and a green salad.
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