Rosemary redcurrant lamb recipe
information
Calories per serving 330.
ingredients
2 x 125 g (4 1/2 oz) lamb loins
25 g (1 oz) fresh white breadcrumbs
2 tablespoons redcurrant jelly
1 teaspoon finely chopped fresh rosemary
2 thin cut streaky bacon rashers
1 teaspoon olive oil
salt and freshly ground black pepper
25 g (1 oz) fresh white breadcrumbs
2 tablespoons redcurrant jelly
1 teaspoon finely chopped fresh rosemary
2 thin cut streaky bacon rashers
1 teaspoon olive oil
salt and freshly ground black pepper
method
1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
2. Make a 2.5 cm (1 inch) slit along the top of each lamb loin - the slit should be fairly deep.
3. Mix together the breadcrumbs, redcurrant jelly and rosemary, and then spread this mixture into the split in each lamb loin.
4. Stretch and flatten each bacon rasher with the back of a knife.
5. Now wrap a stretched rasher around each loin, this helps to keep the filling in.
6. Brush each lamb parcel with a little olive oil and then season.
7. Roast for 25 minutes if you like your lamb slightly pink, or 35 minutes if you prefer your lamb well cooked.
2. Make a 2.5 cm (1 inch) slit along the top of each lamb loin - the slit should be fairly deep.
3. Mix together the breadcrumbs, redcurrant jelly and rosemary, and then spread this mixture into the split in each lamb loin.
4. Stretch and flatten each bacon rasher with the back of a knife.
5. Now wrap a stretched rasher around each loin, this helps to keep the filling in.
6. Brush each lamb parcel with a little olive oil and then season.
7. Roast for 25 minutes if you like your lamb slightly pink, or 35 minutes if you prefer your lamb well cooked.
serving amount
serves 2
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