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Ingredientes
- 1/2 x Leg, (knuckle end) British lamb, approximately 1.3kg (3lb)
- 3 x Cloves garlic, peeled and cut into slivers
- 1/2 pkt Fresh rosemary, broken into small sprigs Salt and freshly grnd black pepper
- 1 x Onion, sliced
- 2 x Carrots and 2 sticks celery, finely minced
- 2 x Leeks, finely sliced
- 15 ml Extra virgin olive oil, (1tbsp)
- 1/2 x 300 ml pot Joubere Lamb Stock
- 150 ml Light-bodied red wine, ( 1/4 pt)
- 1/2 pkt Fresh thyme
- 15 ml Redcurrant jelly, (1tbsp)
- 1 x 400 g can Waitrose Flageolet Beans, liquid removed
- 250 gm Cherry tomatoes, halved (9oz)
Direcciones
- Place the lamb in a large, lidded roasting dish. Make incisions in the meat with a sharp knife and insert a garlic sliver and rosemary sprig into each incision. Season.
- Roast the lamb in a preheated oven at 220 C, 425 F, gas mark 7 for 20 min, then reduce to 180 C, 350 F, gas mark 4.
- Lightly fry the onion, carrots, celery and leeks in the oil for 5 min.
- Add in the stock and wine and bring to the boil. Season with pepper and add in the sprigs of thyme.
- Pour around the lamb, cover tightly and cook, basting occasionally, for 3 hrs.
- Remove the herbs from the stock, then remove the lamb, cover with foil and leave to rest.
- Transfer the vegetables and stock to a saucepan. Add in the redcurrant jelly, beans and tomatoes and simmer for 5 min.
- Carve the lamb and serve on a bed of the vegetables with creamy mashed potatoes.
- NOTES : British lamb is perfectly complemented by garlic and rosemary.
- Braising the lamb with the vegetables in stock keeps the meat moist and full of flavour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 60 | |
| Calories from Fat 22 | 37% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 203mg | 6% |
| Total Carbs 9.52g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.9g | 3% |
| Protein 0.97g | 2% |
