Lamb Fillet With Orange Redcurrant And Mint Sauce Food

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LAMB FILLET WITH ORANGE, REDCURRANT AND MINT SAUCE



Lamb Fillet with Orange, Redcurrant and Mint Sauce image

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!

Provided by JustJanS

Categories     Lamb/Sheep

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
  • Cook for a couple of minutes (this can be done in advance).
  • 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.
  • Tip the sauce into the lamb cooking pan, and boil quickly.
  • Serve the lamb sliced diagonally with plenty of sauce poured over.

LAMB EN CROûTE WITH REDCURRANT SAUCE



Lamb en croûte with redcurrant sauce image

Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
1 tbsp olive oil
1½ x packs, ready-rolled puff pastry
1 egg yolk , whisked with a fork
leaves of 6 fresh sage sprigs, chopped
227g jar redcurrant jelly
200ml port
2 sprigs fresh rosemary
1 egg yolk , whisked with a fork

Steps:

  • Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
  • Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
  • Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
  • Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
  • To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
  • On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
  • Slice each parcel and serve with the sauce and watercress salad.

Nutrition Facts : Calories 807 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Protein 33 grams protein, Sodium 0.97 milligram of sodium

LAMB EN CROUTE WITH RED CURRANT SAUCE



Lamb En Croute With Red Currant Sauce image

Make and share this Lamb En Croute With Red Currant Sauce recipe from Food.com.

Provided by A la Carte

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) lamb necks, fillets, trimmed
1 tablespoon olive oil
17 1/2 ounces puff pastry
1 egg yolk, whisked with a fork
1 -4 fresh sage leaf, chopped
227 g red currant jelly
7 ounces port wine
2 sprigs fresh rosemary

Steps:

  • Season the lamb well. Heat the oil in a frying pan and fry 4 fillets over high heat for 5 minutes until seared on the outside. Remove from the pan and set aside until completely cold.
  • Unravel the pack of pastry on floured surface and cut into 4 rectangles, and roll them out slightly.
  • Brush with egg yolk and sprinkle with sage. Put a lamb fillet on the pastry and fold (like a present). Brush with more egg yolk. Place the parcels, seem side down, on a lightly oiled cookie sheet. Prick the top of each to allow steam to escape.
  • Bake in a preheated 375F oven for 25 minutes or until golden brown.
  • To make sauce, melt the jelly in a pan over gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes to serve.

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