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Ingredients
6 tablespoon fresh
soured cream
1 garlic clove, skinned and crushed
1 teaspoon wholegrain mustard
salt and pepper
1lb lamb fillet (NB I had double this for 5 people) – 1lb is supposed to
serve 3??!!
2 tablespoon dry red wine
1 tablespoon redcurrant jelly
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Method
- Mix 2 tablespoon of
the soured cream with the garlic and mustard. Season to taste.
- Put the lamb fillet
in roasting tin and spoon garlic mixture all over.
- Roast at 180 oC
for 30 minutes till tender and cooked to your liking (needed lot more
time than this – nearer the hour because of the increased quantity of
meat??)
- Transfer to warmed
serving dish and keep warm.
- Add wine to roasting
tin stirring in any sediment. Stir in redcurrant jelly. Bring to boil,
then stir in remaining soured cream – boil 2-3 minutes till thickened
slightly.
- Slice lamb thickly
and serve with the sauce spooned over.
Awfae fine!!
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