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Spanish Roast Lamb Recipe with Black Cherry Sauce
Our favorite 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.
Just follow the easy instructions and you and your friends will be amazed at the results
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Ingredients for Four People
- 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
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
Enjoy!
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