Lamb Fillet with Orange, Redcurrant and Mint Sauce

Ingredients

• 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 chicken stock
• 2 teaspoons French mustard
• salt and pepper
• 1 tablespoon fresh mint leaves, roughly chopped

Directions

1. 1

   Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.

2. 2

   Cook for a couple of minutes (this can be done in advance).

3. 3

   Season the lamb and oil the outside lightly.

4. 4

   Put in a hot pan and brown on all sides.

5. 5

   Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.

6. 6

   Remove to a warm plate and cover loosely with foil or another plate.

7. 7

   Tip the sauce into the lamb cooking pan, and boil quickly.

8. 8

   Serve the lamb sliced diagonally with plenty of sauce poured over.