Lamb With Cherry Sauce
|Leg lamb||4 Pound (2 kilogram, 1 piece)|
|Lemon rind strips||4|
|Butter||1 Ounce, melted (25 gram)|
|Lemon juice||15 Milliliter (1 tablespoon)|
|Chicken stock||15 Fluid Ounce (425 milliliter)|
|Flour||1 1⁄2 Ounce (40 gram)|
|Canned black cherries||14 Ounce (1 can, 400 gram)|
|Port||5 Fluid Ounce (150 milliliter)|
|Butter||1 Ounce, cut into small pieces (25 gram)|
|Chopped fresh mint||1 Teaspoon|
Make four small incisions all over the lamb, and insert the rosemary sprigs and strips of lemon rind.
Mix together the melted butter and lemon juice and brush all over the lamb.
Put the lamb into a roasting pan, pour over any remaining melted butter and put into the oven preheated to fairly hot (200°C/400°F or Gas Mark 6).
Roast for 20 minutes, then reduce the oven temperature to warm (170°C/325°F or Gas Mark 3).
Continue to roast for a further 1 1/2 hours, or until the juices run clear when the meat is pierced.
Transfer the lamb to a carving board and allow to cool slightly before carving into thin slices.
Meanwhile to make the sauce, mix a little of the stock with the flour to form a smooth paste.
Put the remaining stock into a saucepan and bring to the boil.
Stir in the flour mixture and cook for 2 to 3 minutes, stirring constantly, or until the sauce thickens.
Stir in the cherries and can juice and all the remaining ingredients.
Simmer for 2 to 3 minutes, or until the cherries are heated through.