Roast Tenderlean Leg of Lamb with Redcurrant And Port

4 servings

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Roast Tenderlean Leg of Lamb with Redcurrant And Port Ingredients

Tenderlean Leg of Lamb; (	125 ml Port; (4floz)
50 g White vegetable fat; (2oz)	1 Sprig rosemary to garnish
4 tb Redcurrant jelly

Instructions for Roast Tenderlean Leg of Lamb with Redcurrant And Port

1. Place the lamb in a roasting pan and spread with the vegetable fat. 2. Place uncovered in a preheated oven 190 C, 375 F, Gas Mark 5 for 25 minutes per 500g (1lb) plus 25 minutes. Baste occasionally. 3. Put redcurrant jelly and port in pan. Heat gently for 2 minutes. About 20 minutes before lamb is cooked, brush meat with redcurrant jelly mixture. Return to oven, basting occasionally. 4. Remove meat from pan and set aside. Skim off fat and boil sauce until reduced. Place meat on serving dish, brush over glaze. Garnish with rosemary. Serve immediately. Converted by MC_Buster. NOTES : A succulent roast for a special occasion. Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized