Instructions: Line the small roasting tin with foil. Spread the lamb fillets with the redcurrant jelly season well and sit the lamb on the foil in the roasting tin.

Roast at the top of the roasting oven for 10 to 15 minutes.

Turn once during this time to achieve an even glaze.

Allow the meat to rest for 5 to 10 minutes.

Meanwhile make the paloise sauce by simply mixing the hollandaise sauce mint sauce and fresh mint.

Keep warm on the back of the aga on a folded teatowel.

Carve the lamb into 10mm diagonal slices and serve with the paloise sauce.

A very special and modern french cut of lamb fillet of loin is the eye meat of loin chops. The paloise sauce can be made ahead but cannot be reheated because it would split. It can be kept warm covered on the back of the aga or you can serve it lukewarm. If liked make proper gravy (qv)

Serves 4

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