Lamb with blueberries

INGREDIENTS
8–12 noisettes of lamb
salt and freshly ground black pepper
2 tbsp olive oil
3 spring onions, chopped
11⁄2 tbsp redcurrant jelly
150ml (5fl oz) lamb stock
150g (51⁄2oz) blueberries
2 tbsp finely chopped mint

METHOD
Season the lamb noisettes with salt and pepper. Heat half the oil in a large, heavy frying pan and fry the noisettes for 4–6 minutes on each side, or until golden brown but still slightly pink inside. Remove on to a plate and cover with foil.
Add the remaining oil to the pan and fry the onions for 2–3 minutes, then stir in the redcurrant jelly and stock. Stir until the jelly is dissolved and the liquid comes to the boil.
Add the blueberries and simmer, uncovered, for 2 minutes, then add the mint.
Serve the lamb with the sauce spooned over.