Try this Saddle of West Country Lamb recipe, or contribute your own.
Suggest a better description1. 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 / 400F / 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. NOTES : Chef:Mark Wogan
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 6 servings | ||
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Calories: 61 | ||
Calories from Fat: 43 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 10.7mg | 0 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.3g | ||
Protein 0.2g | 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. |
Calories per serving: 61
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