Saddle of West Country Lamb

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Saddle of West Country Lamb Ingredients

2 1/3 kg Saddle of Lamb; (removed	5 Carrots; (peeled and cut
; bone then retied)	; disks)
2 Cloves Garlic	4 Red Peppers; (deseeded and
400 ml Lamb Stock	; into quarters)
2 ts Flour	1 md Onion; (peeled and sliced)
2 tb Redcurrant Jelly	A few sprigs of Fresh Thyme
Some Rosemary Sprigs	6 Cloves Garlic; (unpeeled)
4 Parsnips; (peeled and cut	125 ml Olive Oil
; disks)	Salt and Freshly Ground

Instructions for Saddle of West Country Lamb

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 200?c / 400?f / 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.

Main Ingredient: LambCuisine: Uncategorized

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