Leg of lamb with cherry sauce

Lamb with cherry sauce

This cherry sauce makes a great accompaniment to the roast lamb

, 23 February 2016

(15 votes)

Lamb with cherry sauce

  • 3 Hours 10 Mins

  • Serves: 8

  • Price: £2.51 per serving

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Nutritional Info
Each 405g serving contains

  • Energy

    2100KJ

    502KCAL

    25%

  • Fat

    24.7g

    high

    35%

  • Saturates

    10.1g

    high

    51%

  • Sugars

    3.6g

    low

    4%

  • Salt

    0.81g

    low

    14%
of your reference intake.
Typical energy values per 100g: 519kJ/124kcal.
Ingredients
  • 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
Method

  • 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.