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

1. Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
2. Cook for a couple of minutes (this can be done in advance).
3. Season the lamb and oil the outside lightly.
4. Put in a hot pan and brown on all sides.
5. Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
6. Remove to a warm plate and cover loosely with foil or another plate.
7. Tip the sauce into the lamb cooking pan, and boil quickly.
8. 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)