100 ml fresh soured cream
1 garlic clove, skinned and crushed
1 ½ tsp wholegrain mustard
salt and pepper
500 g lamb fillet
40 ml dry red wine
3 tsp redcurrant jelly
Pre heat oven 180°C (350°F) mark 4
In a small bowl add 2tbsp of sour cream, garlic and mustard and mix well. Season with salt and pepper.
Place the lamb fillets into a roasting tin and cover with the mixture, bake in the oven for 30-40 minutes.
Once cooked remove lamb and place in a serving dish.
Place the roasting tin onto the stove on a low heat, add the wine and redcurrant jelly, stirring well, bring to the boil. Add the remaining cream. Keeping dtiring boil for a few minutes. Once thickened spoon over the lamb fillets.