This recipe for cannon of lamb with a redcurrant and rosemary red wine sauce is a simple entertaining or date night dish that is absolutely delicious!
Tender lamb is seared then roasted and served with the sauce, which is also a great accompaniment to the vegetables and potatoes.
Elegant, luxurious and perfect for two, my mouth is watering already!
About this recipe
If you are looking for a romantic dinner for two or an idea for entertaining at home then this roast lamb dish is what you are looking for.
It's much easier to cook than steak, with no last minute frying to raise your stress level in the kitchen. There isn't any real preparation either, leaving you free to concentrate on dessert or side dishes.
More importantly, this cut is seriously tender and melt in the mouth.
It has a delicate taste and the rosemary in the sauce is so delicious paired with the sweetness of the redcurrant jelly too. The sauce is also the perfect accompaniment to your potato and vegetable side dishes.
- A cannon of lamb, (also known as canon) typically sold as a piece weighing 450g or a pound will easily serve 2 people as a main course.
- Olive oil to sear the meat.
- Flaked sea salt and freshly ground black pepper for seasoning.
- Redcurrant jelly. This jelly isn't overly sweet but goes so well with lamb.
- Banana shallots. These are very similar to normal shallots in taste but they are larger and easier to peel.
- Red wine. Choose something that you like. Remember, if you wouldn't drink it don't cook with it either!
- Lamb or chicken stock - from a stock cube is fine.
- Fresh rosemary - or use a teaspoon of dried instead. Try and use fresh herbs for this dish and it does make a difference to the finished sauce.
Bring the lamb out of the fridge for 30 minutes before cooking, as it gives a better result to cook the meat as room temperature. Pat it dry with kitchen paper all over.
Rub the meat with the oil and season it all over.
Heat the frying pan on a high heat then add the meat, fat side down, for about 30 seconds, to get a good sear. Repeat with the other sides then put the lamb in a roasting dish.
⏲️ Roasting time
Put the lamb in an oven dish and place in a preheated oven at 200C/400F/180FAN/Gas6 for 8-10 minutes. The lamb will be pink so place it in a warm place covered with foil to let it rest.
While the lamb is cooking make the redcurrant sauce.
Finely chop the shallots and strip and chop the rosemary fronds.
Heat the frying pan from the lamb over a medium heat and cook the shallots for a few minutes until they become translucent.
Next add the wine and scrape up any residue from the bottom of the pan.
Allow the sauce to bubble and reduce for a few minutes then add the redcurrant jelly.
When the jelly has melted check the seasoning and stir in the chopped rosemary.
If the sauce seems thin then combine a teaspoon of cornflour/cornstarch with a tablespoon of cold water and stir into the sauce.
Slice the lamb thickly and serve with the sauce.
This cut is also known as lamb fillet or lamb loin. It is actually half of the loin without the bone. If the other half of the loin is attached with the backbone, it is known as a saddle of lamb. It is sometimes sold without the fat, but the layer of fat keeps it moist while roasting and can be removed before serving if you wish.
For vegetables I would serve braised red cabbage, broccoli cauliflower cheese or roasted root vegetables.
For an elegant potato dish I would recommend individual scalloped potatoes, duchess potatoes or potatoes pavé. A quick easy side are parmentier potatoes.
This sauce goes really well with duck, venison, wood pigeon, pheasant and other lamb dishes.
💭 Top tip
- Don't skip resting the lamb as this makes sure that the juices are evenly distributed throughout the meat. It also makes it much easier to carve.
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Cannon of Lamb and Redcurrant Sauce
- 450 g cannon of lamb
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the redcurrant sauce
- 1 banana shallot large
- 1 tablespoon rosemary chopped
- 180 ml red wine
- 180 ml stock chicken or lamb
- 2 tablespoon redcurrant sauce
- Pat the meat dry with kitchen paper then rub with the oil and season it all over.
- Heat the frying pan on a high heat then add the meat, fat side down, for about 30 second. Repeat with the other sides, then transfer to an oven dish.
- Roast in a preheated oven at 200C/400F/180FAN/Gas6 for 8-10 minutes. Put the lamb in a warm place covered with foil to let it rest.
- Finely chop the shallots then strip and chop the rosemary fronds.
- Heat the frying pan from the lamb over a medium heat and cook the shallots for a few minutes until they become translucent.
- Next, add the wine and scrape up any residue from the bottom of the pan for a minte Pour in the stock. Allow the sauce to bubble and reduce for a few minutes then add the redcurrant jelly.
- When the jelly has melted check the seasoning and stir in the chopped rosemary.
- If the sauce seems thin then combine a teaspoon of cornflour/cornstarch with a tablespoon of cold water and stir into the sauce.
- Slice the lamb thickly and serve with the sauce.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.