Recipe for Roast Tenderlean Leg of Lamb with Redcurrant and Port 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
Tenderlean Leg of Lamb, ( 1kg )
50 gm White vegetable fat, (2oz)
4 tbl Redcurrant jelly
125 ml Port, (4floz)
Instructions:
Instructions: 1. Place the lamb in a roasting pan and spread with the vegetable fat.

2. Place uncovered in a preheated oven 190 C, 375 F, Gas Mark 5 for 25 minutes per 500g (1lb) plus 25 minutes. Baste occasionally.

3. Put redcurrant jelly and port in pan. Heat gently for 2 minutes. About 20 minutes before lamb is cooked, brush meat with redcurrant jelly mixture.

Return to oven, basting occasionally.

4. Remove meat from pan and set aside. Skim off fat and boil sauce until reduced. Place meat on serving dish, brush over glaze. Garnish with rosemary. Serve immediately.

NOTES : A succulent roast for a special occasion.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Roast Tarragon Chicken   ::   Roast Tenderloin of Beef   ...