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Name: Roast Tenderlean Leg of Lamb with Redcurrant And Port
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 50 g White vegetable fat; (2oz); Tenderlean Leg of Lamb; (; 125 ml Port; (4floz); 4 tb Redcurrant jelly; 1 Sprig rosemary to garnish

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INGREDIENTS

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

INSTRUCTIONS

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. NOTES : A succulent roast for a special occasion.

NOTES

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 4 servings

Calories: 39
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 4.5mg		0 %
Potassium 10.8mg		0 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 9.5g
Protein 0.1g		0 %
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.

About Our Nutrition Facts

Calories per serving: 39

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