Lamb En Croute With Red Currant Sauce

• 4 (6 ounce) lamb necks, fillets, trimmed
• 1 tablespoon olive oil
• 17 1/2 ounces puff pastry
• 1 egg yolk, whisked with a fork
• 1 -4 fresh sage leaf, chopped
• Sauce
• 227 g red currant jelly
• 7 ounces port wine
• 2 sprigs fresh rosemary

1. Season the lamb well. Heat the oil in a frying pan and fry 4 fillets over high heat for 5 minutes until seared on the outside. Remove from the pan and set aside until completely cold.
2. Unravel the pack of pastry on floured surface and cut into 4 rectangles, and roll them out slightly.
3. Brush with egg yolk and sprinkle with sage. Put a lamb fillet on the pastry and fold (like a present). Brush with more egg yolk. Place the parcels, seem side down, on a lightly oiled cookie sheet. Prick the top of each to allow steam to escape.
4. Bake in a preheated 375F oven for 25 minutes or until golden brown.
5. To make sauce, melt the jelly in a pan over gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes to serve.

lamb necks, olive oil, pastry, egg yolk, sage, sauce, red currant, port wine, rosemary

Taken from www.food.com/recipe/lamb-en-croute-with-red-currant-sauce-183934 (may not work)