Denise says:
When rolled lamb is cooked slowly, the meat becomes amazingly succulent and tender. Each mouthful just melts in the mouth. With no bone, this is easy to carve with no waste and very little fat. I have flavoured this with rosemary, sweet paprika, cumin and a sprinkling of cinnamon. The cherries add a pleasant sweetness in the sauce that is served separately.
It is a great Friday night meal. Enjoy with rice or cous cous. Serves 4
Preparation Time: 20 minutes
Cooking Time: 3 hours
Ingredients:
Ingredients1 kg rolled lamb – netting removed but retain the string
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1 teaspoon sweet paprika
1 tablespoon dried cumin
1 teaspoon dried cinnamon
Salt and freshly ground black pepper
1 tablespoon rapeseed oil
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200ml red wine
100ml chicken stock
100g dried cherries
2 leeks – sliced thinly
4 sprigs fresh rosemary
Gravy: 1 tablespoon corn flour, 100 ml red wine
Method
1) Preheat the oven to 160C/325F/ Gas mark 3.2) Dust and season the lamb with paprika, cumin, salt and pepper.
3) Transfer to a deep ovenware dish.
4) Combine the wine, chicken stock, dried cherries, leeks, rosemary and pour into the ovenware dish.
5) Cover with a lid or foil.
6) Roast for 3 hours.
7) Remove the lamb from the gravy and leave for 20 minutes covered before carving.
8) Transfer the gravy to a saucepan.
9) Combine 2 tablespoons of water with 1 tablespoon of corn flour, add the red wine and simmer stirring continuously for 5 minutes to thicken and reduce. Sieve and then season.
10) Serve the gravy separately.