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Print Recipe
Redcurrant Lamb Roast
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Rating: 0
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Prep Time 20 minutes
Cook Time 1 1/4 - 1 1/2 hours
Servings
Prep Time 20 minutes
Cook Time 1 1/4 - 1 1/2 hours
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Great for Passover and Thanksgiving!
  2. Ingredients: 1.5 kg lean leg of lamb GINGER BASTE 30g butter or butter flavoured margarine 1 teaspoon grated fresh ginger 1 clove garlic, crushed 1 teaspoon soysauce 1 teaspoon redcurrant jelly REDCURRANT SAUCE 2 tablespoons redcurrant jelly 250 mL chicken stock 2 tablesppoons chopped fresh mint 1 tablespoon cornflour blended with 3 tablespoons port
  3. Directions: 1. Trim meat off excess fat and place in a baking dish. To make baste, combine butter, ginger, garlic, soy sauce and 1 tablespoon redcurrant jelly in a saucepan. Stir over a medium heat until butter melts. 2. Pour over lamb and bake for 1 1/4 to 1 1/2 hours until cooked as desired, basting frequently with liquid from baking dish. Remove meat and keep warm. 3. To make sauce, place baking dish on top of stove. Combine redcurrant jelly, stock and mint. Bring to the boil, whisk in blended cornflour, stirring until sauce thickens. Slice meat and serve with sauce.
Recipe Notes

Source: Old CookShare. Recipe ID: 2043

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