| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Irish | Lamb, Meats, Scot/irish | 8 | Servings |
INGREDIENTS
| 1 | Leg of lamb | |
| 3 | Garlic, peeled & cut into | |
| . slivers | ||
| Fresh ground black pepper | ||
| Several sprigs of rosemary | ||
| 7 | T | Flour, all-purpose |
| 3 3/4 | .to 5 cups mixed vegetable | |
| . stock & red wine | ||
| ., proportions up to you | ||
| 2 | t | Red currant jelly |
| 3 | pt | Black currants |
| 5 | c | Water |
| Handful fresh mint, prefer | ||
| . applemint), . applemint | ||
| 4 1/2 | c | Preserving sugar, granulated |
INSTRUCTIONS
First make the jelly. Put the blackcurrants (still on their stalks), water and mint (stalks and all) into a large saucepan and, over moderate heat, bring the water slowly to simmering point. Simmer for about 30 minutes, then strain through a jelly bag, mashing the currants down well. Let the juice drip for several hours, until the contents of the jelly bag are dry. Measure the liquid into a saucepan, and add 1 lb / 2 cups / 450g of sugar for each 1 pint / 2 1/2 cups / 600ml of liquid. Over gentle to moderate heat, dissolve the sugar, taking care not to let the liquid boil before the sugar is completely dissolved, then boil fast for 15 minutes. Remove from the heat, drip some of the liquid jelly on to a saucer and leave to cool for several minutes, then push the jelly with the tip of your finger; if the surface wrinkles, you have a set jelly. If it doesn't wrinkle, continue boiling. Pot into warmed jars and seal. Trim any excess fat off the lamb. With the point of a sharp knife, make small cuts in several places, and stick slivers of garlic into the cuts. Put the lamb in a roasting tin, grind black pepper over it, and lay the srigs of rosemary over the meat. Roast in a preheated hot oven (425øF / 220øC / gas 7) for 20 minutes to each 11b / 450g. (Also allow enough time before serving for the lamb to be taken out of the oven and left to sit for 15 minutes - this will make the meat much easier to carve, as the juices settle.) After the meat is cooked, lift it out of the roasting tin and on to a warmed asllet or serving plate. Cover loosely with foil and leave to rest for 15 minutes. Put the roasting tin containing the lamb fat and juices over a moderate heat and sprinkle in the flour. With a wire whisk, scrape the flour and fat together and cook for a couple of minutes, then pour in the stock and wine mixture and the redcurrant jelly. Stir with the wire whisk until the gravy boils. Don't worry if there are some small lumps in it. Once the gravy has boiled, strain it into a saucepan to reheat. Serve accompanying the carved lamb, with the blackcurrant and applemint jelly. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot ~- paul macGregor From: Paul Macgregor Date: 05-10-96 (16:50) Winquest Pc (342) Home_cooki
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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 141
Total Fat: 15.7g
Cholesterol: 76mg
Sodium: 71.1mg
Potassium: 581.1mg
Carbohydrates: 18.6g
Fiber: <1g
Sugar: <1g
Protein: 23g