Roast fillet of lamb with buttered leeks and sherry sauce from Real Food Fast: Over 140 Delicious, Quickly Prepared Recipes (page 84) by Mary Berry

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Notes about this recipe

  • Eat Your Books

    Can substitute beef stock for lamb stock.

  • rebecca1july on November 11, 2025

    Absolutely delicious! Serve with the buttered leeks and sherry sauce—perfection. You can prepare ahead by browning the lamb and setting it aside on the rosemary and garlic in the fridge until ready to cook. The sauce can also be made, strained, and reheated in advance. Another keeper that I really enjoy

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