Lamb with Redcurrant Sauce Recipe

Ingredients : Serves 4

150 ml/0.25 pt soured (dairy sour) cream
1 garlic clove, crushed
10 ml/2 tsp wholegrain mustard
Salt and freshly ground black pepper

450 g/1 lb lamb fillet
75 ml/5 tbsp red wine
45 ml/3 tbsp redcurrant jelly (clear conserve)
Saute potatoes and mushrooms, to serve

Method :

Mix 60 ml/4 tbsp of the cream with the garlic and mustard and season to taste. Spread over the lamb and place it in a roasting tin (pan). Cook in a preheated oven at 180°C/350°F/gas mark 4 for 50 minutes until tender. Slice the lamb thickly and arrange on a warm serving dish. Add the wine and redcurrant jelly to the tin and bring to the boil, stirring to scrape up all the meat juices, then stir in the remaining soured cream and simmer until slightly thickened. Pour over the lamb and serve with saute potatoes and mushrooms.