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!
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Units: US | Metric
- 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
- 1Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
- 2Cook for a couple of minutes (this can be done in advance).
- 3Season the lamb and oil the outside lightly.
- 4Put in a hot pan and brown on all sides.
- 5Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
- 6Remove to a warm plate and cover loosely with foil or another plate.
- 7Tip the sauce into the lamb cooking pan, and boil quickly.
- 8Serve the lamb sliced diagonally with plenty of sauce poured over.
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Nutritional Facts for Lamb Fillet with Orange, Redcurrant and Mint Sauce
Serving Size: 1 (61 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 68.5
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 6.3 mg
- Total Carbohydrate 16.4 g
- Dietary Fiber 0.3 g
- Sugars 11.7 g
- Protein 0.2 g
The following items or measurements are not included: