with Lyonnaise Potatoes, Baton Carrots & Boccoli florets, & Redcurrant & Garlic jus

2 x Lamb Backstraps - seal 60 seconds each side

Crust
3/4 cup breadcrumbs
3 tsp Mustard
1 stalk Rosemary
3 tsp Olive Oil
Mix together then place on top of sealed backstrap.
Cook for 8-10mins at 180°C until pink

Lyonnaise Potatoes

Slice peeled potatoes & blanch
Sauté with onions

Seasonal vegetables - we are using broccoli & carrots

2 dollops Redcurrant jelly
1/2 tsp garlic
Reduce with a small crumble of stock

Enjoy by the fireplace with a goblet of mulled wine