Free Recipe Roast Lamb with Port Sauce
Recipe Type: L Recipes
Recipe Preparation: bake
Cooking Ingredients for Roast Lamb with Port Sauce Recipe
1 Kg. leg of lamb
1 cl Garlic; thinly sliced
1 ts Ground ginger
1 ts Dry mustard
2 ts Sugar
1 c Strong black coffee
2 tb Cream
2 tb Port
2 tb Flour
1/2 c Redcurrent jelly
Roast Lamb with Port Sauce Preparation
Recipe 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.
Cooking Temperature:
Recipe Serves: 1
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