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CATEGORY CUISINE TAG YIELD
Meats, Grains, Vegetables Main course 6 Servings

INGREDIENTS

2 1/3 kg Saddle of Lamb, removed
from the
bone then retied
2 Cloves Garlic
400 Lamb Stock
2 t Flour
2 T Redcurrant Jelly
Some Rosemary Sprigs
4 Parsnips, peeled and cut
into
disks
5 Carrots, peeled and cut
into
disks
4 Red Peppers, deseeded and
cut
into quarters
1 Onion, peeled and sliced
A few sprigs of Fresh Thyme
6 Cloves Garlic, unpeeled
125 Olive Oil
Salt and Freshly Ground
Black Pepper
1 hours until pink. Place the vegetables altogether , hours until pink. Place the vegetables altogether in a

INSTRUCTIONS

Make incisions in the skin of the lamb and insert slivers of garlic
and a sprig of rosemary. Repeat until the flesh is covered. Preheat
the oven to 200°c / 400°f / Gas Mark 6 and roast the lamb for  large
roasting tray with the garlic and thyme. Pour over the olive  oil and
season with salt and pepper. Place in the same oven as the  meat for 1
hour. Remove the lamb from the oven and place on a carving  tray. Place
the roasting tray on the hob over a medium heat, add the  flour and
cook for 2 minutes. Slowly add the stock then bring to the  boil. Sieve
into a pan and add the redcurrant jelly and heat until  dissolved.
Remove the string from the lamb and slice the loin into  medallions.
Serve with the sauce on a bed of roasted vegetables.  Converted by
MC_Buster.  NOTES : Chef:Mark Wogan  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 342
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 660.9mg
Potassium: 1396.8mg
Carbohydrates: 73.6g
Fiber: 19g
Sugar: 14.3g
Protein: 11.7g


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