Leg of lamb with cherry sauce

Lamb with cherry sauce

This cherry sauce makes a great accompaniment to the roast lamb

By , 23 February 2016
Lamb with cherry sauce
  • Ready in: 190 mins
  • Serves: 8
  • Price: £2.51 per serving
Nutritional Info
Each 405g serving contains
  • Energy 2101KJ 502KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 519kJ/124kcal.
  • 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.