Lamb with Raspberry Sauce

1 or 2 lamb fillets per serving
1 teaspoon olive oil
2 tablespoons HP sauce
2 tablespoons raspberry jam
1 teaspoon french mustard
100ml red wine
2 tablespoons chopped parsley
1 tablespoon chopped fresh tarragon

Heat the pan and when very hot smear with the olive oil and quickly cook the lamb fillets until they are just cooked, but still pink inside and tender. Remove to a warm serving dish. While the lamb is cooking, whisk the remaining ingredients together. Pour into the empty pan and simmer for a couple of minute, scraping down the pan as you go. Pour a little sauce onto each plate and then place on the lamb fillet, sliced diagonally. Dust with a little extra chopped parsley or garnish with a sprig of tarragon. Try this dish with some wild rice - or ordinary long-grain rice - spring carrots and a green vegetable.