Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
THE GLAZE
- 175 ml Red wine; (6fl oz)
- 125 g Redcurrant jelly; (41/2 oz)
- 15 ml White wine vinegar; (1tbsp)
- 15 ml Cornflour; (1tbsp)
- 175 ml Water; (6fl oz)
- 2 Cloves garlic; chopped
- Salt and freshly ground
Preparation
Trim the excess fat from the lamb and pat dry with kitchen paper. Press a little of the chopped herbs onto the lamb and season. Heat the oil in a large frying pan until hot, add the lamb and seal. Cut one lemon into thick slices and place in the base of a foil-lined roasting tin. Add the garlic and place the lamb on top. Sprinkle with the juice of the second lemon, the wine and the remaining herbs. Cover with foil and place in a preheated oven 180?C, 350?F, gas mark 4 for 31/2 hours. Leave to rest in the oven, still covered, for a further 30 minutes. Meanwhile make the glaze: place red wine, redcurrant jelly and white wine vinegar in a pan and heat gently until melted and smooth. Blend cornflour with the water and carefully add to the pan. Gently bring to the boil, stirring until slightly thickened. Converted by MC_Buster. NOTES : A Greek-style recipe for slow roasted lamb. The Farm Assured label guarantees that the lamb has been reared to the highest welfare standards in the uplands of Wales to give a tasty, premium quality cut. Traditionally this recipe serves two, a half blade each, but we suggest serving it between four, together with Greek salad and pitta bread. Converted by MM_Buster v2.0l.
