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Spanish
Roast Lamb Recipe with Black Cherry Sauce
 Our favorite Spanish Roast
Lamb Recipe, first introduced to us in Mallorca in the 70s. The
sweetness of the cherries and the sharpness of the lemon, combined with
the herbs and spices make this a dish to remember.
A great dish for a Sunday lunch or a family
get-together.
Just follow the easy instructions and you and your
friends will be amazed at the results
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Ingredients
 - 3lb. Bone
in leg of lamb.
- 12 medium shallots.
- 3 large cloves of garlic - cut in two lengthways
- 6 Sprigs of rosemary
- 12 Black cherries - stoned and halved (fresh or
canned)
- 1/2 Pint of lamb stock
- 2 Teaspoons of cumin seeds
- 1/2 a lemon - juice of.
- Corn starch to thicken.
- Salt and black pepper
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Roast Lamb Recipe Method
- OK - lets Go - Make 6 deep holes in the lamb
with a sharp pointed knife
- Push 1/2 a clove of garlic and a sprig of
rosemary down into each hole, leaving a little rosemary showing (see
photo above).
- Roll the lamb in some olive oil and season with
salt, ground black pepper and the cumin seeds
- Put the lamb, rosemary side down in a large
baking tin (big enough for everything) and place in a preheated oven at
325º for 30 minutes.
- Meanwhile - peel the shallots and scrape the
carrots
- Now - take the lamb from the oven turn it over
and add the shallots and carrots, turning them over in the juices to
moisten them
- Return to the oven for a further 45 minutes,
turning the vegetables once
- Meanwhile - simmer the cherries in the lamb
stock for 10 minutes and then add the lemon juice
- Remove the lamb and vegetables from the oven
and arrange in an earthenware serving dish (keep warm).
- Pour off any fat from the roasting tray and
deglaze with the stock and cherry mixture
- Slake a teaspoon of corn starch with some cold
water and slowly add to the gently boiling sauce until it reaches the
right consistency, smooth and glistening.
- Pour the Sauce around the Lamb and serve.
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