| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury3, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole leg of lamb |
| 2 |
|
Cloves garlic; cut into slivers |
| 1 |
tb |
Olive oil |
|
|
Freshly ground black pepper |
| 4 |
tb |
Bramble jelly |
| 2 |
tb |
Port |
| 1/2 |
ts |
Freshly chopped rosemary |
| 1 |
tb |
Cornflour; blended with a |
|
|
; little cold water |
| 1 |
sm |
Spri fresh rosemary to garnish |
INSTRUCTIONS
1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir the blended cornflour into the meat liquid and bring gently to the
boil, stirring continuously. Keep warm until ready to serve.
7. 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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