heat the butter in a frying pan and gently fry the leeks until softened but not coloured. Add the bay leaves, rosemary and wine and season with salt and pepper. Cook for 5-10 minutes. Stir in the fromage frais before serving.
For the lamb:
heat the olive oil in a frying pan. Season the lamb and brown on all sides in the oil. Remove from the pan, spread with pommery mustard and return to the pan to finish cooking – about 5 minutes. Leave to rest.
Add the slices of black pudding to the pan and cook for 2 minutes on each side. Set aside.
Add the butter to the pan and scrape in any sticky bits or cooking juices to make a simple sauce.
Serve slices of the lamb with the leeks, black pudding and a slick of the buttery sauce.
Notes & Tips
Recipe reproduced with permission of Good Food Channel.