| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 2 |
|
Waitrose Farm Assured Welsh Lamb half |
|
|
; shoulder blades |
| 1 |
pk |
Waitrose Fresh Rosemary or Fresh Herbs; chopped |
|
|
; for Lamb |
|
|
Salt and freshly ground black pepper |
| 15 |
ml |
Olive oil; (1tbsp) |
| 2 |
|
Lemons |
| 2 |
|
Cloves garlic; chopped |
| 200 |
ml |
Dry white wine; (7fl oz) |
| 175 |
ml |
Red wine; (6fl oz) |
| 125 |
g |
Redcurrant jelly; (41/2 oz) |
| 15 |
ml |
White wine vinegar; (1tbsp) |
| 15 |
ml |
Cornflour; (1tbsp) |
| 175 |
ml |
Water; (6fl oz) |
INSTRUCTIONS
THE GLAZE
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 180°C, 350°F, gas mark 4 for
31/2 hours. Leave to rest in the oven, still covered, for a further 30
minutes.
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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