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20 December 2012,22:41 by
V.Chitralekha

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LAMB FILLET WITH REDCURRANT SAUCE

Serves :
3

Preparation Time :
30 minutes

Cooking Time :
45 minutes

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

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