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Lamb en crote with redcurrant sauce


Lamb en crote with redcurrant sauce Recipe

Ingredients:
  • 6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
  • 1 tbsp olive oil
  • 1 x 375g packs, ready-rolled puff pastry
  • 1 egg yolk , whisked with a fork
  • leaves of 6 fresh sage sprigs, chopped
  • 227g jar redcurrant jelly
  • 200ml port
  • 2 sprigs fresh rosemary
  • 1 egg yolk , whisked with a fork
Directions:
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