Baked Lamb With Red Wine Sauce And Vegetables Recipe
Make your palate fall in love with this Baked Lamb With Red Wine Sauce And Vegetables recipe. Stock up on more and more Meat Meatloaf as you will want to make this Baked Lamb With Red Wine Sauce And Vegetables time and again. It is an ideal Main Dish. If you don't want to be a big sinner, don't simply read this Baked Lamb With Red Wine Sauce And Vegetables recipe, try it as well.
Ingredients
1kg boned and rolled loin of goat
2 tblspn redcurrant jelly
2 tspn finely chopped fresh rosemary
125ml red wine
200g yellow squash or courgettes, sliced
250g broccoli, broken into florets
2 tblspn chopped fresh parsley
1 tblspn toasted pine nuts for garnish
250g green beans, topped and tailed
Directions
Preheat oven to 180°C.
Place the lamb in an ovenproof dish, bake of 1 5 minutes.
In a small saucepan, combine the redcurrant jelly with the red wine and rosemary over moderate heat and bring to the boil.
Pour half the red wine sauce mixture oyer the meat and return to the oven for a further 45 minutes, basting regularly with the pan juices.
Meanwhile, bring a large saucepan of water to the boil, add the squash or courgettes, beans and broccoli and cook for 1 minute.
Remove vegetables with a slotted spoon and refresh under cold water.
Arrange on a serving plate.
Remove lamb from even when cooked, slice and arrange with the vegetables.
Pour the pan juices into the saucepan with the remaining sauce mixture.
Bring to the boil, then simmer until sauce thickens slightly.
Sprinkle parsley over lamb, pour sauce over and top with pine nuts.
Place the lamb in an ovenproof dish, bake of 1 5 minutes.
In a small saucepan, combine the redcurrant jelly with the red wine and rosemary over moderate heat and bring to the boil.
Pour half the red wine sauce mixture oyer the meat and return to the oven for a further 45 minutes, basting regularly with the pan juices.
Meanwhile, bring a large saucepan of water to the boil, add the squash or courgettes, beans and broccoli and cook for 1 minute.
Remove vegetables with a slotted spoon and refresh under cold water.
Arrange on a serving plate.
Remove lamb from even when cooked, slice and arrange with the vegetables.
Pour the pan juices into the saucepan with the remaining sauce mixture.
Bring to the boil, then simmer until sauce thickens slightly.
Sprinkle parsley over lamb, pour sauce over and top with pine nuts.
