Saddle of west country lamb

6 servings

Ingredients

Quantity Ingredient
2⅓ kilograms Saddle of Lamb; (removed from the
; bone then retied)
2 Cloves Garlic
400 millilitres Lamb Stock
2 teaspoons Flour
2 tablespoons 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 medium Onion; (peeled and sliced)
A few sprigs of Fresh Thyme
6 Cloves Garlic; (unpeeled)
125 millilitres Olive Oil
Salt and Freshly Ground Black Pepper

Directions

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 1½ 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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