Saddle Of West Country Lamb

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Westminster Divines

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables		Main course	6	Servings

INGREDIENTS

2 1/3	kg	Saddle of Lamb, removed
		from the
		bone then retied
2		Cloves Garlic
400		Lamb Stock
2	t	Flour
2	T	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		Onion, peeled and sliced
		A few sprigs of Fresh Thyme
6		Cloves Garlic, unpeeled
125		Olive Oil
		Salt and Freshly Ground
		Black Pepper
1		hours until pink. Place the vegetables altogether , hours until pink. Place the vegetables altogether in a

INSTRUCTIONS

Make incisions in the skin of the lamb and insert slivers of garlic
and a sprig of rosemary. Repeat until the flesh is covered. Preheat
the oven to 200Â°c / 400Â°f / Gas Mark 6 and roast the lamb for  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. 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.
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 342 Calories From Fat: 19 Total Fat: 2.3g Cholesterol: 0mg Sodium: 660.9mg Potassium: 1396.8mg Carbohydrates: 73.6g Fiber: 19g Sugar: 14.3g Protein: 11.7g