Saddle of West Country Lamb
- 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
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
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
