This cherry sauce makes a great accompaniment to the roast lamb
(15 votes)
Cook: 3 Hours 10 Mins
Serves: 8
Price: £2.51 per serving
Nutritional Information
Each 405g serving contains
Energy
2102kj
502kcal
2102kj
502kcal
25%
Fat
24.7g
24.7g
High
35%
35%
Saturates
10.1g
10.1g
Med
51%
51%
Sugars
3.6g
3.6g
Low
4%
4%
Salt
0.81g
0.81g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
519kj/124kcal
Typical energy values per 100g:
519kj/124kcal
Ingredients
1 leg lamb, about 2.5kg
1tbsp tomato puree
1tbsp olive oil
200ml red wine
400ml chicken stock, made with a stock cube
Juice and zest 1/2 orange
1/2 tsp mixed spice
1 tbsp redcurrant jelly
2 tbsp corn flour, mixed with 4tbsp water
100g frozen cherries, thawed or fresh
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Make small, deep cuts all over the lamb with the point of a sharp knife. Mix together the tomato purée and olive oil to make a paste. Spread over the lamb, rubbing it into the cuts.
2
Grease the bottom of a roasting tin with oil. Put the lamb in and cover loosely with foil. Cook for 2.5 hours. Remove the foil and cook for a further 20 minutes.
3
When the lamb is cooked, set aside on a warmed plate, tented with two layers of kitchen foil.
4
To make the sauce, remove any excess fat from the pan and place on the hob over a medium heat. Add the wine and allow to boil for 2 minutes, loosening any of the caramelised bits from the pan bottom with a wooden spoon.
5
Add the mixed spice, redcurrant jelly, chicken stock, corn flour slurry, orange juice and zest, bring to the boil and allow to simmer for 2 minutes or until it thickens. Add the cherries and bring back to the boil, simmer for a further minute.
6
Serve with the cherry sauce poured over the lamb.