Lamb With Cranberry And Port

CATEGORY	CUISINE	TAG	YIELD
Meats		So, Think, You	1	Servings

INGREDIENTS

1	lb	Lamb neck fillet
		Salt and pepper
		Fresh thyme
		Oil
		Ready rolled puff pastry
2	oz	Butter
2	oz	Shallots, finely chopped
4	oz	Button mushrooms, sliced
4	oz	Cranberries
1/2	T	Cranberry jelly with port

INSTRUCTIONS

Gently heat some oil in a pan. Season the lamb with salt, pepper and
some fresh thyme. Place the lamb in the pan and cook gently until the
meat is sealed all over.  Meanwhile, unroll the puff pastry onto a
non-stick surface and spread  a layer of the cranberry sauce over a
small area at the centre of the  square of pastry.  When the meat is
sealed, remove it from the pan and place it on top  of the cranberry
sauce, but don't go washing up the pan just yet  because you will want
the juices for the sauce. Carefully fold the  pastry around the lamb,
trimming off any excess pastry. Use a little  water to seal the edges
of the pastry together.  Place the lamb in a preheated oven at 200C/gas
6 and cook for 20-25  minutes.  Meanwhile, melt a knob of butter into
the lamb juices in the pan and  gently fry the shallots. As they start
to soften, pour in the port  and let it bubble away for a couple of
minutes before adding the  cranberries and sliced mushrooms. Bubble
away gently until the  cranberries have all popped. By this time the
sauce will have  thickened and be ready to serve.  Remove the lamb from
the oven and allow to sit for a couple of  minutes. Serve with the port
and cranberry sauce and sauted or new  potatoes.  DISCLAIMER(c)
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