Diabetes Diet Recipes

Lamb in Red Wine

neck cutlets of lamb
1 tbsp olive oil
1 tbsp green peppercorns in brine
1 tbsp fresh rosemary
28g (1 oz) butter
280 ml (1/2 pt) red wine
150 ml (1/4 pt) chicken stock

Method
Mix the lamb, oil, peppercorns and rosemary together in a bowl. Season with salt.
Heat the butter in a large frying pan, add the lamb and cook over a moderate to high heat for 2-3 minutes each side. The lamb should be lightly browned but still pink inside.
Remove the lamb from the frying pan and keep warm.
Add the wine and stock to the frying pan and bring to the boil, stirring and mixing in the residue from the pan. Reduce the heat and allow to simmer until the sauce has begun to thicken slightly (about 5-10 minutes). Pour over the lamb and serve with green vegetables.

Serves 4; Carb content: negligible plus veges