Lamb with cherry sauce
- 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
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.
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.
When the lamb is cooked, set aside on a warmed plate, tented with two layers of kitchen foil.
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.
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.
Serve with the cherry sauce poured over the lamb.