glazed lamb

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Cooking receipe to make glazed lamb under category Aga Recipes. You may find some video clips related to this receipe below.

glazed lamb

2 tbsp olive oil

3 lamb fillets (taken from the best end of lamb)

2 garlic cloves

3 sprigs fresh rosemary

salt and freshly ground black pepper

2 tomatoes

400ml red wine

4 level tbsp red currant jelly

lemon juice to taste

fresh rosemary sprigs to garnish

Heat the oil in a small roasting tin on the boiling plateand brown the lamb filets well on both sides for 3 to 4 minutes.

Crush the garlic and add to the tin with the rosemary.

Season and cook on the top runners at the back of the roasting ovenfor 10 minutes.

Cover with foil and return to the simmering ovento rest for a further 10 minutes.

Skin the tomatoes and roughly dice the flesh.

Drain off the excess fat from the roasting tin then place over a medium heat on the boiling plateand stir in the wine and redcurrant jelly.

Bring to the boil; bubble for 3 to 5 minutes or until the sauce is syrupy and reduced by half.

Add lemon juice to taste and stir in the tomatoes.

Carve the lamb allowing half a fillet per person.

Place some potatoes and vegetables in the entre of each plate and arrange the lamb around them; garnish.

Spoon a little sauce around and serve the remainder separately.

For a well flavoured sauce choose tomatoes ripened on the vine. If unavailable use three small plum tomatoes or one beef tomato.

Serves 6

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