Lamb Fillet with Orange, Redcurrant and Mint Sauce

READY IN: 10mins
Recipe by JustJanS

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!

Top Review by Lardygeezer

My wife and I both love Lamb and are very keen to try new Lamb Recipes. I tried this one and it left me feeling something was missing - I cant quite put my finger on it. I do think the amount of orange juice is too much and if I ever try this again will reduce it by a third. So I'm sorry I can't give this a five but THX for the recipe anyway.

Ingredients Nutrition


  1. Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
  2. Cook for a couple of minutes (this can be done in advance).
  3. Season the lamb and oil the outside lightly.
  4. Put in a hot pan and brown on all sides.
  5. Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
  6. Remove to a warm plate and cover loosely with foil or another plate.
  7. Tip the sauce into the lamb cooking pan, and boil quickly.
  8. Serve the lamb sliced diagonally with plenty of sauce poured over.

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