Lamb Fillet With Orange, Redcurrant And Mint Sauce
- 6 lamb fillets (large enough for 1 per person)
- 1 teaspoon finely grated orange rind
- 1/2 cup orange juice
- 2 tablespoons lemon juice
- 1/3 cup red currant jelly
- 2 tablespoons port wine or 2 tablespoons chicken stock
- 2 teaspoons French mustard
- salt and pepper
- 1 tablespoon fresh mint leaves, roughly chopped
- Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
- Cook for a couple of minutes (this can be done in advance).
- Season the lamb and oil the outside lightly.
- Put in a hot pan and brown on all sides.
- Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
- Remove to a warm plate and cover loosely with foil or another plate.
- Tip the sauce into the lamb cooking pan, and boil quickly.
- Serve the lamb sliced diagonally with plenty of sauce poured over.
lamb, orange rind, orange juice, lemon juice, red currant, port wine, salt, mint
Taken from www.food.com/recipe/lamb-fillet-with-orange-redcurrant-and-mint-sauce-46028 (may not work)