Ulrika Jonsson's <br>Marinated Roast Lamb

recipe

Ulrika Jonsson's
Marinated Roast Lamb

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Marinating lamb overnight in mint sauce is a clever and effortless way of bringing out the flavour of the meat - it's simply delicious, particularly when served with Ulrika's red wine and redcurrant gravy

Ingredients

1kg loin of lamb (off the bone)
200g mint sauce
500ml vegetable stock
1/2 clove garlic
1 tbsp flour
1/4 bottle red wine
4 tbsp redcurrant jelly
sea salt and freshly ground black pepper

Serves: 4 Cook Time: 60 Total Time: 60min

Directions

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Marinate the lamb overnight in the mint sauce.
Pre-heat the oven to //gas mark Place the lamb in the roasting tin and pour over the vegetable stock. Place the garlic next to the lamb and cover the roasting tin with foil. Place in the oven for about one hour if you like your meat pink; if not, cook for slightly longer.
Take the meat out of the roasting tin, leave to rest and then place the tin with the meat juice over a medium heat to make the gravy. Add the flour to the pan of meat juice and stir in the red wine. Add the redcurrent jelly and whisk until the jelly has dissolved. Taste and season as necessary.

Source:
Louise Holland & Roberta Moore