Site Information **Shop Online** Lifestyle Our Recipes Holiday Menus Recipes By Country Recipe Blog
Spanish
Roast Lamb Recipe with Black Cherry Sauce
Our favorite
Spanish Roast
Lamb Recipe, first introduced to us in Mallorca in the 70's. 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
New!
We're proud to announce our: Spanish
Cooking Courses. Come
and stay with us in a great garden apartment on Spain's sunny
Mediterranean coast. <<<<
Click
on the photo to find out more. Learn
to cook and Experience the real Spain.
Ingredients
for 4
people
A 3lb.
Bone
in leg of lamb.
4 large cloves of garlic - cut in two
lengthways.
8 Sprigs of rosemary.
6 tablespoons of good quality Olive Oil.
2 teaspoons of cumin seeds.
4 medium potatoes peeled and quartered.
12 shallots.
8 medium carrots.
12 Black cherries - stoned and halved (fresh or
canned)
1/2 Pint of lamb stock, a stock cube will be
fine
1/2 a lemon - juice of.
Corn starch to thicken.
Salt and black pepper
New
Feature: Printer Friendly Recipe Pages for your
convenience.
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).
Mix together the olive oil, cumin seeds, a good
pinch of salt and a good grinding of black pepper in a large bowl.
Roll the lamb in this mixture until it is well
coated, and put it into a
large roasting tin (big enough
for everything) rosemary side down.
Toss the potatoes in the remainder of the olive
oil mixture and arrange around the lamb.
Place the lamb in a preheated oven at
350ºf/175ºc for 30 minutes.
Meanwhile - peel the shallots and scrape the
carrots leaving them whole.
Now - take the lamb from the oven
turn it over,
and the potatoes, then add the shallots and carrots, also turning them
over in the juices to
moisten them
Return
to the oven for a further 45 minutes,
turning the vegetables once more after about 25 minutes of roasting.
Meanwhile, in a small saucepan, 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 a large casserole 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.
Either pour the sauce around the Lamb... or
serve it separately in a sauce
boat
Serve immediately.
This infra red
oven is fantastic for roasting...and lots of other things too. It needs
no pre heating, cooks 50% faster and uses much less electricity than a
conventional oven. Great as an extra when entertaining.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.
Ask Pam
if you have any recipe queries .................she loves to help.
New!
We're proud to announce our: 
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.