Ingredients

• 800g-1kg lamb fillet, with fat attached
• Fresh rosemary
• Fresh thyme
• salt and pepper
• olive oil
• 15-20g dried wild mushrooms
• 250ml hot water
• 1 tblsp butter
• 3-4 shallots, chopped
• 1 clove garlic, finely chopped
• 150ml stock
• 3 tblsp port wine
• 100ml red currants or blueberries
• sauce thickener if needed

Directions

1. Oven 220°C

2. Remove membrane from lamb, score fat in diamonds. Season with rosemary, salt and pepper. Drizzle with oil and put thyme on the meat side. Leave for 30 minutes.

3. Pour boiling water on dried mushrooms. melt butter and fry shallots and garlic gently for 3-4 minutes. Add mushrooms and water (all except the last bit which can be gritty), reduce down by half.

4. Heat oil in ovenproof pan. Fry lamb fat side down for 2 minutes. Turn over and place in oven for 6-8 minutes.

5. Add stock and port to mushrooms. Boil for 5 minutes, add berries, thicken if needed and season to taste.

6. Allow meat to rest a little. Serve with roast potatoes, or caramelized ones, and salad.

7. (I added sliced fresh mushrooms at the frying stage. And cooked for an extra 2 minutes in the oven. It might be good to fry the fat side for a bit longer at a lower heat. I boiled potatoes, skinned them, and tossed in oil. Finished them in the oven around the meat.)

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