Roasted Lamb with Blackcurrant Sauce

Roasted Lamb with Blackcurrant Sauce

120 min
Medium
1 serv.
380 g / 1 serv.

Rating

Average rating:—

Description

Juicy lamb baked with mustard and rosemary, served with potato garnish and aromatic blackcurrant sauce with red wine

  1. Preheat the oven to 200°C.
  2. Rub the lamb leg with salt, pepper, mustard and rosemary.
  3. Place the meat on a baking tray and roast for 60 minutes.
  4. Cut the potato into large wedges, onion into half rings.
  5. Mix potatoes with onion, butter, paprika, salt and sunflower oil.
  6. Arrange the potatoes around the meat 40 minutes before the lamb is done.
  7. Roast everything together until potatoes are tender and meat is golden.
  8. For the sauce, mix jam, grainy mustard, red wine and corn starch in a saucepan.
  9. Bring the sauce to a boil, stirring constantly, cook for 2-3 minutes until thickened.
  10. Serve the lamb with potatoes, drizzled with blackcurrant sauce.
623
164 kcal / 100 g
kcal
37.9 g
10.0 g / 100 g
Protein
33.1 g
8.7 g / 100 g
Carbohydrates
37.3 g
9.8 g / 100 g
Fats