2 carrots, peeled and chopped
250g/9oz chestnut mushrooms, halved
3 large garlic cloves, crushed
1 leek, trimmed and sliced
4 large banana shallots, sliced
300ml/陆 pint chicken stock
2 tbsp mint sauce
55g/2oz plain flour
2 tbsp redcurrant jelly
1 tbsp Worcestershire sauce
salt and freshly ground black pepper
1 tbsp soy sauce
2 tbsp sunflower oil
large knob of butter
1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces
350ml/12fl oz red wine