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!”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
  2. Cook for a couple of minutes (this can be done in advance).
  3. Season the lamb and oil the outside lightly.
  4. Put in a hot pan and brown on all sides.
  5. Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
  6. Remove to a warm plate and cover loosely with foil or another plate.
  7. Tip the sauce into the lamb cooking pan, and boil quickly.
  8. Serve the lamb sliced diagonally with plenty of sauce poured over.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: