Lorum Old Rectory
For the lamb: Lamb fillet Clove of garlic, crushed 2 tsp butter 3tsp olive oil Salt and pepper
Make sure that the lamb is at room temperature before you cook it. Mix the oil, butter, garlic, salt and pepper in to a light paste. Heat a frying pan over a medium high heat. Coat one side of the lamb with the garlic oil and brown on the pan. Then do the same for the other sides of the lamb until you have browned the whole cut. Transfer to oven (about 180) for 20mins to half an hour depending on how well you like it cooked. Allow to rest for about 10 minutes before carving.
To make the sauce you will need 4 tbsp port (plus an extra tbsp for slaking the arrowroot) 1tbsp blackcurrant jelly 1tbsp crème de cassis 1tbsp red wine vinegar 1tbsp freshly chopped mint 1tsp arrowroot
Bring the port, jelly, vinegar and crème de cassis to a simmer in a small saucepan. Once it starts to bubble flambé it (it should stop after about a minute) Reduce heat and allow to slowly simmer for five minutes. Slake the arrowroot in a tbsp of port, add to the mixture, stir well and take off the heat. Stir in the mint and leave aside to be heated once the lamb is ready to serve