Lamb Fillet With Orange Redcurrant And Mint Sauce
This was in melbournes herald sun newspaper yesterday. It looks fast and tasty, and i love lamb! They suggested 3 minutes would be enough cooking time for the fillets, but i think a little more would suit me!
Steps
Mix everything together in a small saucepan and bring to the boil , stirring to melt the redcurrant jelly.
Cook for a couple of minutes.
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.
Serve the lamb sliced diagonally with plenty of sauce poured over.
Ingredients
lamb fillets, orange rind, orange juice, lemon juice, red currant jelly, port wine, french mustard, salt and pepper, fresh mint leaves