30 Jul 2010
|Lamb fat/Other fat||2 Tablespoon|
|Lamb stock||1 Cup (16 tbs), made from boiling the bones/pan drippings|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Lemon||2 , juiced|
|Ground allspice||1⁄8 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Red currant jelly||1⁄2 Cup (8 tbs)|
Melt fat and stir in flour.
Gradually stir in stock and sugar.
Cook over low heat, stirring constantly, until smooth and thickened.
Add lemon juice, allspice, nutmeg, jelly, and salt and pepper to taste.
Reheat slightly and serve with sliced lamb.
Jelly Sauce Recipe