| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main course, Here’s one , Earlier2 |
6 |
servings |
INGREDIENTS
| 2 1/3 |
kg |
Saddle of Lamb; (removed from the |
|
|
; bone then retied) |
| 2 |
|
Cloves Garlic |
| 400 |
ml |
Lamb Stock |
| 2 |
ts |
Flour |
| 2 |
tb |
Redcurrant Jelly |
|
|
Some Rosemary Sprigs |
| 4 |
|
Parsnips; (peeled and cut into |
|
|
; disks) |
| 5 |
|
Carrots; (peeled and cut into |
|
|
; disks) |
| 4 |
|
Red Peppers; (deseeded and cut |
|
|
; into quarters) |
| 1 |
md |
Onion; (peeled and sliced) |
|
|
A few sprigs of Fresh Thyme |
| 6 |
|
Cloves Garlic; (unpeeled) |
| 125 |
ml |
Olive Oil |
|
|
Salt and Freshly Ground Black Pepper |
INSTRUCTIONS
1. Make incisions in the skin of the lamb and insert slivers of garlic and
a sprig of rosemary. Repeat until the flesh is covered.
2. Preheat the oven to 200ºc / 400ºf / Gas Mark 6 and roast the lamb for
1 1/2 hours until pink.
3. Place the vegetables altogether in a large roasting tray with the garlic
and thyme. Pour over the olive oil and season with salt and pepper. Place
in the same oven as the meat for 1 hour.
4. Remove the lamb from the oven and place on a carving tray. Place the
roasting tray on the hob over a medium heat, add the flour and cook for 2
minutes. Slowly add the stock then bring to the boil. Sieve into a pan and
add the redcurrant jelly and heat until dissolved.
5. Remove the string from the lamb and slice the loin into medallions.
Serve with the sauce on a bed of roasted vegetables.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.
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