| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury3 | 4 | Servings | |
INGREDIENTS
| 1 | Whole leg of lamb | |
| 2 | Cloves garlic, cut into | |
| slivers | ||
| 1 | T | Olive oil |
| Freshly ground black pepper | ||
| 4 | T | Bramble jelly |
| 2 | T | Port |
| 1/2 | t | Freshly chopped rosemary |
| 1 | T | Cornflour, blended with a |
| little cold water | ||
| 1 | Spri fresh rosemary to | |
| garnish |
INSTRUCTIONS
Preheat the oven to 190øC/375øF/Gas Mark 5. Place the leg of lamb into a roasting tin. Make deep slits into the fat with a sharp knife. Press the garlic slivers into the slits. Brush with oil and season well with black pepper. Place on the middle oven shelf for 25 minutes per 454g (lb) plus 25 minutes extra, basting occasionally. While the meat is roasting, mix together the jelly and port, and stir in the chopped rosemary. Spoon over the lamb for the last 15 minutes of cooking. Carefully pour the juices from the roasting tin into a small saucepan. Leave the lamb in the tin and press the rosemary sprigs into the slits where the garlic has been pushed in. Place in the oven for final five minutes. Stir the blended cornflour into the meat liquid and bring gently to the boil, stirring continuously. Keep warm until ready to serve. Allow the meat to rest for 10 minutes before carving, then serve with the sauce. Converted by MC_Buster. NOTES : A delicious Sunday roast or a roast for any occasion. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 490
Calories From Fat: 306
Total Fat: 34g
Cholesterol: 152mg
Sodium: 130.2mg
Potassium: 606.2mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 42.3g