Cannon of Lamb and Redcurrant Sauce
This delicious and easy lamb roast with a redcurrant and rosemary is perfect for a special occasion.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 479kcalCarbohydrates: 18gProtein: 47gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 149mgSodium: 1100mgPotassium: 793mgFiber: 1gSugar: 13gVitamin A: 228IUVitamin C: 2mgCalcium: 54mgIron: 5mg
Tried this recipe?Let us know how it was!