Jelly Sauce Recipe
Ingredients
| 2 tablespoons lamb fat or other fat | ||
| Flour | 2 Tablespoon | |
| 1 cup lamb stock made from boiling the bones or pan drippings | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Juice of 2 lemons | ||
| Ground allspice | 1/8 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
| Red currant jelly | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
