Rosemary, Honey & Ginger Wine Lamb Medallions

Ingredients: 6 lamb medallions 1 packet rich brown gravy 1 Tbsp butter 3-4 sprigs fresh rosemary ¼ cup ginger wine 1 Tbsp runny honey

Cooking Instructions: Make up gravy according to directions on packet, but adding less water, to make a thick sauce. Heat the butter in a frying pan and cook the lamb, with the rosemary, until the lamb is browned on both sides. Add ginger wine and cook for 2 minutes. Add honey and cook a further 2 minutes. Add 3 to 4 tablespoons of the thickened gravy. Heat through the juices in the pan and serve immediately with potato cakes or new baby potatoes and freshly cooked vegetables.

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