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Quick Roast Lamb

foodlover's picture
Ingredients
  Potatoes 14 Ounce (400 Gram)
  Carrots/Large carrots cut into big chunks 9 Ounce (250 Gram)
  Oil 1 Tablespoon
  Rosemary sprig 1 , chopped
  Red wine 3 1⁄2 Fluid Ounce (100 Milliliter)
  Lamb stock 3 1⁄2 Fluid Ounce (100 Milliliter)
  Red currant jelly 2 Teaspoon
  Lamb chops/Lamb cutlets 4
  Green beans/Vegetables 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat your oven to a temperature of 220C/fan 200C/gas 7

MAKING
2. In a baking tray, add potatoes and carrots, toss it around with rosemary and oil and add in the seasoning
3. Drizzle oil over it and sprinkle some seasoning; roast for about fifteen minutes till the vegetables are golden and tender
4. For the gray, in a small pan, add the wine and stock and boil till reduced by two thirds; add red currant jelly adn seasoning adn keep warm
5. rob a bit of oil on the lamb and season it; tuck it in among the vegetables, return to the oven for eight to ten minutes, remembering to turn the lamb halfway

SERVING
6. Serve with redcurrant gravy and green beans or vegetables

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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