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Spanish Roast Lamb Recipe with Black Cherry Sauce

Wonderful Spanish Roast Lamb Recipe

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

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

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Roast Lamb Recipe Method

  1. OK - lets Go - Make 6 deep holes in the lamb with a sharp pointed knife
  2. Push 1/2 a clove of garlic and a sprig of rosemary down into each hole, leaving a little rosemary showing (see photo above).
  3. Mix together the olive oil, cumin seeds, a good pinch of salt and a good grinding of black pepper in a large bowl.
  4. 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.
  5. Toss the potatoes in the remainder of the olive oil mixture and arrange around the lamb.
  6. Place the lamb in a preheated oven at 350ºf/175ºc for 30 minutes.
  7. Meanwhile - peel the shallots and scrape the carrots leaving them whole.
  8. 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
  9. Return to the oven for a further 45 minutes, turning the vegetables once more after about 25 minutes of roasting.
  10. Meanwhile, in a small saucepan, simmer the cherries in the lamb stock for 10 minutes and then add the lemon juice.
  11. Remove the lamb and vegetables from the oven and arrange in a large casserole dish (keep warm).
  12. Pour off any fat from the roasting tray and deglaze with the stock and cherry mixture.
  13. 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.
  14. Either pour the sauce around the Lamb... or serve it separately in a sauce boat
  15. Serve immediately.

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