Lamb with Lime and Ginger

Serves 4 Ingredients Method

1 1⁄2 best ends neck of lamb (8 chops) boned

Salt and pepper

2 tablespoons ginger conserve

50g butter

1 tblsp of Olive Oil

150ml dry white wine

2 limes, grated rind and juice

1 tsp of cornflower

To garnish: Lime slices and Watercress sprigs

Trim off most of the fat from the lamb, leaving a thin layer to wrap around the eye of the meat, then season with salt and pepper. Lay flat on a board and spread over half the conserve. Roll up each piece of meat with the thick part inside and tie the rolls at intervals with fine string. Half heat the butter and oil in a large frying pan and fry the rolls over medium heat until well browned on all sides. Remove the lamb from the pan and place on a board, cut between the strings into 8 medallions, each about 2.5cm thick. Heat the rest of the butter and oil in a clean pan and fry the medallions until lightly browned on both sides for about three minutes. Transfer to a heated serving dish and keep hot. Pour off the fat from the pan, add the wine and simmer to reduce by half, scraping the bottom of the pan. Stir in the grated rind and juice and juice of the limes and the rest of the conserve. Simmer the sauce for 3-4 minutes, seasoning if needed. Blend the cornflour with a tablespoon of water, add to the sauce and heat until thickened. Pour over the lamb and serve garnished with lime slices and watercress. Approximately 390 calories per serving.