Yield: 4 servings
|2 \N||Waitrose Farm Assured Welsh Lamb half|
|\N \N||; shoulder blades|
|1 pack||Waitrose Fresh Rosemary or Fresh Herbs; chopped|
|\N \N||; for Lamb|
|\N \N||Salt and freshly ground black pepper|
|15 millilitres||Olive oil; (1tbsp)|
|2 \N||Cloves garlic; chopped|
|200 millilitres||Dry white wine; (7fl oz)|
|175 millilitres||Red wine; (6fl oz)|
|125 grams||Redcurrant jelly; (41/2 oz)|
|15 millilitres||White wine vinegar; (1tbsp)|
|15 millilitres||Cornflour; (1tbsp)|
|175 millilitres||Water; (6fl oz)|
Trim the excess fat from the lamb and pat dry with kitchen paper. Press a little of the chopped herbs onto the lamb and season.
Heat the oil in a large frying pan until hot, add the lamb and seal.
Cut one lemon into thick slices and place in the base of a foil-lined roasting tin. Add the garlic and place the lamb on top. Sprinkle with the juice of the second lemon, the wine and the remaining herbs.
Cover with foil and place in a preheated oven 180øC, 350øF, gas mark 4 for 31/2 hours. Leave to rest in the oven, still covered, for a further 30 minutes.
Meanwhile make the glaze: place red wine, redcurrant jelly and white wine vinegar in a pan and heat gently until melted and smooth. Blend cornflour with the water and carefully add to the pan. Gently bring to the boil, stirring until slightly thickened.
Converted by MC_Buster.
NOTES : A Greek-style recipe for slow roasted lamb. The Farm Assured label guarantees that the lamb has been reared to the highest welfare standards in the uplands of Wales to give a tasty, premium quality cut. Traditionally this recipe serves two, a half blade each, but we suggest serving it between four, together with Greek salad and pitta bread.
Converted by MM_Buster v2.0l.