Quick Roast Lamb Recipe
Ingredients
| 400 g/14 oz new potatoes | ||
| 250 g/9 oz Chantenay carrots, or large carrots cut into big chunks | ||
| 1 tbsp oil, plus a little more for the lamb | ||
| 1 sprig rosemary, leaves chopped | ||
| 100 ml/3 1/2 fl oz red wine | ||
| Stock cube | 100 Milliliter | |
| 1-2 tsp redcurrant jelly | ||
| 4 lamb chops or cutlets | ||
| Green beans or other veg, to serve | ||
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
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
Chef
