Saddle Of West Country Lamb
| 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 200°c / 400°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)
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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