Servings:

for two people.

Ingredients

2 x 200g neck fillet of lamb
25g butter
15ml vegetable oil
100ml dry white wine
2x2" sprigs of fresh rosemary
200ml chicken stock
30ml Dijon mustard
100g double cream
50g natural yogurt
salt and black pepper.

Method

Melt the fat in a pan, add the meat and fry on each side to seal.
Pour the wine over the meat and add the rosemary. Cover and cook for approximately 30 minutes or until the meat is cooked. Remove the meat from the pan and keep it warm until required.
Add the stock and mustard to the pan. Season and then gradually add the cream and yoghurt. Boil to reduce and thicken the sauce stirring occasionally.
Place meat on a serving dish. Remove the rosemary from the sauce and then pour over the meat.
Serve with broccoli spears, grilled tomatoes and boiled new baby potatoes.