Lamb Fillet with Orange Redcurrant and Mint Sauce
Elevate your dinner table with this vibrant and flavorful Lamb Fillet with Orange Redcurrant and Mint Sauce. Featuring tender lamb fillets perfectly seared and oven-finished for juicy perfection, this dish is complemented by a tangy-sweet sauce made with fresh orange juice, aromatic orange zest, redcurrant jelly, and a hint of balsamic vinegar. Chopped fresh mint adds a refreshing herbal note, taking the sauce to gourmet heights. Ready in under 40 minutes, this restaurant-quality recipe is ideal for any special occasion or an indulgent weeknight treat. Serve the succulent lamb medallions with creamy mashed potatoes or roasted vegetables to create a meal that's as stunning as it is delicious. Perfect for fans of bold flavors, this dish is a must-try for any lamb enthusiast.
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Recipe Information
Ingredients
- 600 g Lamb fillet
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 100 ml Fresh orange juice
- 1 tsp Orange zest
- 3 tbsp Redcurrant jelly
- 2 tbsp Fresh mint leaves, chopped
- 1 tbsp Balsamic vinegar
- 1 Garlic clove, minced
Instructions
Preheat your oven to 180°C (350°F).
Season the lamb fillets with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the lamb fillets and sear for 2-3 minutes on each side until browned.
Add 1 tablespoon of butter to the skillet and baste the lamb with the melted butter for additional flavor.
Transfer the skillet to the preheated oven and cook for 8-10 minutes for medium-rare or until your desired level of doneness is reached. Remove the lamb from the oven and rest for 5-7 minutes under foil to retain its juices.
While the lamb is resting, prepare the sauce. In a small saucepan, combine the orange juice, orange zest, redcurrant jelly, balsamic vinegar, and minced garlic.
Place the saucepan over medium heat and cook, stirring occasionally, until the jelly has melted and the sauce has thickened slightly (about 5-7 minutes).
Stir in the chopped mint leaves and remove the sauce from the heat.
Slice the lamb fillet into medallions and arrange them on plates. Spoon the orange redcurrant and mint sauce over the top.
Serve immediately with your choice of side dishes, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 9.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
