Lamb en Croûte with a Port and Redcurrant Jelly

Lamb en Croûte with a Port and Redcurrant Jelly


  • 2 lamb neck fillets
  • 1 pack of ready rolled puff pastry
  • 1 sprig of chopped rosemary
  • 1 227g jar of Juicy Redcurrant Jelly
  • 200ml of port
  • Zest and juice of 1 orange
  • 1 beaten egg for glazing

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  1. Preheat oven to 450°F/230°C/gas mark 8.
  2. Heat a little butter and oil in a frying pan, add the fillets and colour on all sides.
  3. Leave to cool.
  4. Unroll the pastry and cut in half, place the lamb neck fillets in the centre of each, season and add the chopped rosemary.
  5. Brush the edges of the pastry with the beaten egg, seal and score.
  6. Heat the Juicy Redcurrant Jelly together with orange zest, juice and port, bring to boil and simmer until you reach a syrupy consistency.
  7. Place Lamb en Croutes in the oven for 20 minutes, take out and leave to rest in a warm place.

To serve slice the Lamb en Croutes and divide between four plates, serve with warmed sauce and fresh watercress.

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