mccartneysofmoira.co.uk

 

           

Lamb Recipes

Roast Lamb With A Redcurrant Glaze
Serves 6

4.5lb leg of lamb
300g bag of shallots, peeled
300g pack of cooked beetroot

For the glaze:
4 tbsp redcurrant jelly with port
2 tsp wholegrain mustard
10g fresh rosemary leaves
salt & pepper

For the gravy:
1 lamb stock cube made up with 150ml boiling water
1 glass red wine (optional)

Preheat oven to 190*C/375*F/Gas Mark 5.

Calculate the lamb roasting time allowing 25 minutes per lb, plus an extra 25 minutes.

Place the lamb in a roasting tin and place in oven and 45 minutes before the end of cooking time place the shallots and beetroot in the cooking tin around the lamb.

To make the glaze, melt the redcurrant jelly in a small pan over a low heat. Remove the pan from the heat, stir in the mustard and most of the rosemary, and season to taste. 15 minutes before the end of the cooking time, spoon the redcurrant glaze over the lamb.

Remove lamb from oven and stand for 10 minutes before carving, Keep the shallots and beetroot warm while you make the gravy.

To make the gravy, pour the meat juices into a saucepan. Add the stock and red wine (optional) and then simmer over a moderate heat until reduced by half. Serve with the lamb, shallots and beetroot, garnished with the remaining rosemary.

Serve with roast potatoes and seasonal vegetables

 

Broad Lamb Chops with Ginger Sauce
Serves 4

4 broad lamb chops
4 dsp of lime jelly marmalade

For The Sauce:
2 tbsp soft brown sugar
2 tbsp wine vinegar
1 tbsp lemon juice
1 tsp ground ginger
A little cornflour

Place the chops in a baking dish and put a dsp of lime jelly marmalade on each one.
Mix together all sauce ingredients except the cornflour, and pour over the chops.
Leave to marinade for at least 1 hour.
Cover with foil and bake for an hour at 180*C/350*F/Gas Mark 4.
Before serving thicken the sauce slightly with a little cornflour mixed to a paste with cold water.
Serve with boiled potatoes & broccoli.

 

Lamb Hot-Pot
Serves 4

6 lamb loin chops
2 lamb kidneys
4 mushrooms, chopped
1/2 tsp salt
1/2 tsp pepper
2 tsp worcestershire sauce
potatoes, sliced
parsnips, sliced
2 tbsp melted butter

Cut the kidneys into 12 slices, and place 2 slices on each chop. Sprinkle the chopped mushrooms, salt, pepper and worcestershire sauce over all. Barely cover all this with stock. Fill dish with equal parts of sliced potato and parsnip. Pour in melted butter. Cover tightly and bake in slow oven 150*C/300*F/Gas Mark 2 for 2 hours. Serve with cranberry jelly.

 
 

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