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Kleftiko With Redcurrant Glaze

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CATEGORY CUISINE TAG YIELD
Meats Greek Waitrose1 4 Servings

INGREDIENTS

2 Waitrose Farm Assured Welsh
Lamb half
shoulder blades
1 Waitrose Fresh Rosemary or
Fresh Herbs chopped
for Lamb
Salt and freshly ground
black pepper
15 Olive oil, 1tbsp
2 Lemons
2 Cloves garlic, chopped
200 Dry white wine, 7fl oz
175 Red wine, 6fl oz
125 g Redcurrant jelly, 41/2 oz
15 White wine vinegar, 1tbsp
15 Cornflour, 1tbsp
175 Water, 6fl oz
minutes.

INSTRUCTIONS

Trim the excess fat from the lamb and pat dry with kitchen paper.
Press a little of the chopped herbs onto the lamb and season.  Heat the
oil in a large frying pan until hot, add the lamb and seal.  Cut one
lemon into thick slices and place in the base of a foil-lined  roasting
tin. Add the garlic and place the lamb on top. Sprinkle with  the juice
of the second lemon, the wine and the remaining herbs.  Cover with foil
and place in a preheated oven 180øC, 350øF, gas  mark 4 for 31/2
hours. Leave to rest in the oven, still covered, for  a further
Meanwhile make the glaze: place red wine, redcurrant jelly and white
wine vinegar in a pan and heat gently until melted and smooth. Blend
cornflour with the water and carefully add to the pan. Gently bring  to
the boil, stirring until slightly thickened.  Converted by MC_Buster.
NOTES : A Greek-style recipe for slow roasted lamb. The Farm Assured
label guarantees that the lamb has been reared to the highest welfare
standards in the uplands of Wales to give a tasty, premium quality
cut. Traditionally this recipe serves two, a half blade each, but we
suggest serving it between four, together with Greek salad and pitta
bread.  Converted by MM_Buster v2.0l.

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