Thursday, December 20, 2012,10:41 PM
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- Lamb Fillet with Redcurrant Sauce
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PrintLAMB FILLET WITH REDCURRANT SAUCE
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- Mix 30 ml of the soured cream with the garlic and mustard. Season to taste.
- Put the lamb fillet in a roasting tin and spoon the garlic mixture all over.
- Roast at 180°C (350°F) mark 4 for 30 minutes, until tender and cooked to your liking. Transfer the lamb to a warmed serving dish and keep warm.
- Add the wine to the roasting tin, stirring in any sediment from the bottom of the tin. Stir in the redcurrant jelly.
- Bring to the boil, then stir in the remaining soured cream and boil for 2-3 minutes, until thickened slightly.
- Thickly slice the lamb and serve with the sauce spooned over.
- Accompany with new boiled potatoes and courgettes.
INGREDIENTS
- 90 ml fresh soured cream
- 1 garlic clove, skinned and crushed
- 5 ml wholegrain mustard
- Salt and pepper
- 450 grams lamb fillet
- 30 ml dry red wine
- 15 ml redcurrant jelly
5 comments for “Lamb Fillet with Redcurrant Sauce”
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