Saddle of West Country Lamb Recipe

Free Recipe Saddle of West Country Lamb

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Saddle of West Country Lamb Recipe

2-1/3 kg Saddle of Lamb; (removed
-from the
; bone then retied)
2 Cloves Garlic
400 ml Lamb Stock
2 ts Flour
2 tb Redcurrant Jelly
Some Rosemary Sprigs
4 Parsnips; (peeled and cut
-into
; disks)
5 Carrots; (peeled and cut
-into
; disks)
4 Red Peppers; (deseeded and
-cut
; into quarters)
1 md Onion; (peeled and sliced)
A few sprigs of Fresh Thyme
6 Cloves Garlic; (unpeeled)
125 ml Olive Oil
Salt and Freshly Ground
-Black Pepper

Saddle of West Country Lamb Preparation

1. 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 200ºc / 400ºf / 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. Converted by MC_Buster. NOTES : Chef:Mark Wogan Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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