Lamb Fillet With Redcurrant Sauce
Try this idea next time you're cooking for a special occasion. Tender lamb fillet is coated with a garlic and mustard mixture before roasting. The savoury pan juices are used as the basis of a scrumptious red wine and soured cream sauce, which is poured over the thickly sliced meat to serve.
The sharpness of redcurrants is the perfect foil for thick, succulent slices of lamb, which need only simple vegetables to accompany.
SERVES 3
90 ml (6 tbsp) fresh soured cream
1 garlic clove, skinned and crushed
5 ml (1 tsp) wholegrain mustard
salt and pepper
450 g (1 lb) lamb fillet
30 ml (2 tbsp) dry red wine
15 ml (1 tbsp) redcurrant jelly
1. Mix 30 ml (2 tbsp) of the soured cream with the garlic and mustard. Season to taste.
2. 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.
3. 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.
4. Thickly slice the lamb and serve with the sauce spooned over. Accompany with new boiled potatoes and courgettes.
