Redcurrant Jelly.

Last summer we had a real glut of redcurrants in the garden. We froze some and today we made redcurrant jelly. My favourite accompaniment for roast lamb is as follows.
You will need:
4 tablespoons of high fruit content redcurrant jelly.
Grated zest of 1 orange.
1 and a 1/2 tablespoons of fresh chopped mint.

Place the jelly in a small basin, break it up with a fork, then mix in the orange zest and the mint - and that's it. Delicious with roast lamb.