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Slow Roasted Lamb With Dried Cherries

Wednesday, 23rd January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Preparation Time: 20 minutes             
Cooking Time: 3 hours   
Serves: 4

When rolled lamb is cooked slowly, the meat becomes amazingly succulent and tender. Each mouthful just melts in the mouth. With no bone, this is easy to carve with no waste and very little fat. I have flavoured this with rosemary, sweet paprika, cumin and a sprinkling of cinnamon. The cherries add a pleasant sweetness in the sauce that is served separately.

It is a great Friday night meal. Enjoy with rice or cous cous.

Ingredients

1 kg rolled lamb – netting removed but retain the string

1 teaspoon sweet paprika

1 tablespoon dried cumin

1 teaspoon dried cinnamon

Salt and freshly ground black pepper

1 tablespoon rapeseed oil

200ml red wine

100ml chicken stock

100g dried cherries

2 leeks – sliced thinly

4 sprigs fresh rosemary

Gravy: 1 tablespoon corn flour, 100 ml red wine

 

Method

  1. Preheat the oven to 160C/325F/ Gas mark 3.
  2. Dust and season the lamb with paprika, cumin, salt and pepper.
  3. Transfer to a deep ovenware dish.
  4. Combine the wine, chicken stock, dried cherries, leeks, rosemary and pour into the ovenware dish.
  5. Cover with a lid or foil.
  6. Roast for 3 hours.
  7. Remove the lamb from the gravy and leave for 20 minutes covered before carving.
  8. Transfer the gravy to a saucepan.
  9. Combine 2 tablespoons of water with 1 tablespoon of corn flour, add the red wine and simmer stirring continuously for 5 minutes to thicken and reduce. Sieve and then season.
  10.  Serve the gravy separately.
  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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