Lamb En Croute With Red Currant Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 (6 ounce) lamb necks, fillets, trimmed
• 1 tablespoon olive oil
• 17 1/2 ounces puff pastry
• 1 egg yolk, whisked with a fork
• 1 -4 fresh sage leaf, chopped
• 227 g red currant jelly
• 7 ounces port wine
• 2 sprigs fresh rosemary

Recipe

• 1 season the lamb well. heat the oil in a frying pan and fry 4 fillets over high heat for 5 minutes until seared on the outside. remove from the pan and set aside until completely cold.
• 2 unravel the pack of pastry on floured surface and cut into 4 rectangles, and roll them out slightly.
• 3 brush with egg yolk and sprinkle with sage. put a lamb fillet on the pastry and fold (like a present). brush with more egg yolk. place the parcels, seem side down, on a lightly oiled cookie sheet. prick the top of each to allow steam to escape.
• 4 bake in a preheated 375f oven for 25 minutes or until golden brown.
• 5 to make sauce, melt the jelly in a pan over gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. cool for 5 minutes to serve.