Try this Roast Lamb with Port Sauce recipe, or contribute your own.
Suggest a better descriptionRecipe by: jane@latcs2.lat.oz.au (Jane Philcox) Trim excess fat from lamb. Make 2 or 3 slits on the surface of the lamb, and insert garlic slices. Combine ginger and mustard and rub over surface of lamb. Bake in a moderate oven (180 deg C, 355 deg F) for 1 hr. Dissolve sugar in the coffee, stir in the cream and port, pour over the lamb. Bake a further 45 minutes, for the lamb to be a little pink near the bone, 1 1/4 hours for well done lamb, basting occasionally. Lift the lamb onto a serving platter and keep warm. Skim the fat from the pan juices and reserve. Add water to the meat juices to make 1.5 cups, and set aside. Put 2 tablespoons of the reserved fat into the roasting dish, stir in the flour and cook for 2 minutes. Gradually add pan juices, stirring constantly. Cook until smooth and thickened. Blend in recdurrent jelly, and cook until melted. Serve the sauce separately. This goes very well with a good red wine.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 351 | ||
Calories from Fat: 119 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 19.7mg | 1 % | |
Potassium 243.2mg | 6 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 45.5g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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