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Lamb - Lamb Wellington w/Currant Sauce

Source of Recipe

from all easy cookin


List of Ingredients

for lamb:

1/4 cup oil
6 lamb fillets, trimmed
2 tablespoons butter
1 chopped onion
2 crushed garlic cloves
about 3/4 pound chopped mushrooms
1/2 teaspoon cracked black peppercorns
1 tablespoon dried parsley or l/3 cup freshly chopped
6 sheets puff pastry
egg yolk and water to glaze

for currant sauce:

3 oranges
1 cup port wine or a juice substitute
1 cup red currant jelly
1 teaspoon French mustard
1/2 teaspoon cracked black peppercorns
1/4 cup chicken stock
1 tablespoon cornstarch or cornflour


Recipe

for racks of lamb:
Heat oil in pan. Add the fillets in a single layer.
Cook until lightly browned all over.
Drain on absorbent paper and let cool.
Heat butter in a pan.
Add onion and garlic and saute until onion is soft.
Add mushrooms and saute until mushrooms are soft and
liquid has evaporated.
Stir in peppercorns and parsley and let cool.
Spread each sheet of pastry with 1/6th of the mushroom mixture.
Top with a fillet.
Fold in sides and roll up to form a parcel.
Repeat with remaining pastry, mushroom mixture and lamb.
Place parcels on greased oven trays and chill for 20 minutes.
Just before serving, brush with egg yolk wash.
Bake in a 350 oven for about 20 minutes or until pastry is well browned.
Serve with the red currant sauce.

for currant sauce:
Using vegetable peeler, cut rind from 1 orange into thin strips.
Squeeze juice from oranges (you will need 2 cups of juice).
Combine rind, juice, port, jelly, mustard, and peppercorns in a pan.
Bring to boil, simmer, uncovered, 10 minutes, stirring occasionally.
Stir in blended cornstarch and stock.
Stir until sauce boils and thickens.