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SERVES 4
4–8 lamb cutlets
2 tbsp olive oil
2 garlic cloves, crushed
125ml/4fl oz/1cup red wine
80ml/2½fl oz/⅓cup port
125ml/4fl oz/½ cup beef stock
320g/11oz/2 cups blueberries
2 tsp cornflour, dissolved in 2 tbsp cold water
320g/11oz spinach
salt and freshly ground black pepper
Preheat the grill. Season the cutlets with salt and pepper and cook for 3–4 minutes on each side until cooked to your liking. Meanwhile, to make the sauce, heat half the oil in a pan and gently fry half the garlic for about 1 minute. Add the wine, port and stock and bring to the boil, then reduce the heat slightly and simmer vigorously for 2 minutes. Add the blueberries and simmer for a further 1 minute, then add the cornflour mixture, stirring until it thickens. Season to taste with salt and pepper. While the sauce is simmering, fry the remaining garlic in the remaining oil for about 1 minute, then add the spinach and sauté for about 3 minutes until just wilted. Season to taste with salt and pepper. Serve with the lamb cutlets (1–2 per portion, as required) and blueberry sauce.