Lamb en croûte with redcurrant sauce

Lamb en croûte with redcurrant sauce

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(3 ratings)

Ready in 40 minsm plus freezing and defrosting

More effort

Serves 6
Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal807
  • fat44g
  • saturates19g
  • carbs63g
  • sugars20g
  • fibre0g
  • protein33g
  • salt0.97g
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  • 6 lamb neck fillets, each weighing about 140-175g/5-6oz, trimmed



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ x 375g packs, ready-rolled puff pastry
  • 1 egg yolk, whisked with a fork
  • leaves of 6 fresh sage sprigs, chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

For the sauce

  • 227g jar redcurrant jelly



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 200ml port
  • 2 sprigs fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

On the day

  • 1 egg yolk, whisked with a fork


  1. Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.

  2. Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.

  3. Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.

  4. Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.

  5. To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.

  6. On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.

  7. Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.

  8. Slice each parcel and serve with the sauce and watercress salad.

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Comments, questions and tips

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31st Mar, 2013
I made this for a special Easter Sunday celebration lunch. I used top-quality lamb from an organic butcher I have used for more than a decade. The lamb was bootleather inside the pasty. The only way of making it edible was to remove it from the only good thing in the dish, the pasty case, slice it and fry it. I have never been so embarassed by a recipe I had followed faithfully, but had gone so horribly 'wrong' for no reason I could think off. It had adequate browning and cooked time, it even had some 'resting' time to relax. At 57 I don't expect to be serving up good-looking, if inedible dishes. Sad Chick
9th Feb, 2009
I substituted blackcurrant jam for redcurrant jam and that worked very well. However, I found that the pastry underneath the lamb was rather soggy. Can anyone suggest why?
30th May, 2008
I tried this with neck fillet but then next time for a dinner party used lamb fillet, much more expensive but made the dish very superior. An easy dish for dinner party as can be prepared in advance and then baked on the night. Very impressive!
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