Lingonberry pour a little water and set to cook until the berries burst.
Allow the berries to cool slightly and wipe through thoroughly.
Cut the lamb fillet into pieces, salt, pepper and fry until golden brown on a small amount of oil.
Transfer the fried meat to the cooked cranberry juice. Put for 20 minutes in a preheated oven to 220 degrees.
Kill blueberries with mashed blender, add nutmeg, salt and pepper to taste. Simmer constantly stirring until the sauce becomes thick. At the end, add a handful of fresh lingonberries and remove from heat.
Remove the mutton from the juice on a plate and serve with blueberry sauce.
Lamb with sauce is juicy, very tasty and satisfying, the sauce is moderately sour and goes well with lamb. This dish is perfect for any side dish, but you can also serve it as an independent dish just with fresh vegetables or salad. Cook such lamb for a festive table or just for a family dinner. For cooking, you can use fresh or frozen berries.