Roast Saddle of Man Lamb
Roast Saddle of Man Lamb (serves 6)1 saddle of lamb45g / 1 1/2oz of butter1 clove of garlic, peeled and roughly chopped3 sprigs of rosemarysea salt and black pepper140ml / ¼ pint Chianti290 ml / ½ pint lamb or beef stock2 teaspoons of flour1 tablespoon of redcurrant jellyTrim and skin the saddle of lamb (or ask your butcher to do it for you)Heat the oven to 400°F. Score the fat on the saddle with a sharp knife. Make a few small incisions in the lamb near the bone and insert the pieces of garlic and rosemary. Season the saddle with salt and pepper and place in a large roasting pan, covering it loosely with generously buttered foil.Roast the lamb in the oven allowing 15 minutes per 450g / 1lb with an extra 15 minutes at the end. Baste the lamb regularly with fat and juices from the pan and towards the end of the cooking time, remove the foil to allow the meat to brown.Place the cooked lamb on a warm serving plate and make the gravy; skim off most of the fat from the juices of the roasting pan, leaving about 1 tablespoon behind. Place the tin over a medium heat and stir the flour, cooking for a minute or two. Add the wine and allow to bubble, scraping off any sediment from the bottom of the tin. Add the stock, bring back to the boil and simmer for a couple of minutes. Stir in the redcurrant jelly and adjust the seasoning. -- source link
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