Lamb Venison Style
Ingredients
- 5 lb leg of lamb
- 1/2 oz salt
for marinade:
- 2 onions peeled and sliced
- 2 carrots sliced
- 3 tbsps olive oil
- 10 floz red wine vinegar
- sprig of parsley
- 4 sprigs of thyme bay leaf
- 2 sprigs of sage
- 10 peppercorns crushed
- 2 sprigs of rosemary
- 4 garlic cloves peeled and sliced
- 12 juniper berries bruised
- 2 1/2 pints red wine
for sauce:
- 7 floz double cream
- 2 tbsp redcurrant jelly
Instructions
- Remove any loose skin from the lamb, pierce meat with a larding needle or sharp knife in about 20 places. Rub all over with salt. Place in a deep non metallic dish.
- Fry onions and carrots in 2 tbsp olive oil for 2 minutes until soft. Add remaining marinade ingredients and bring to the boil. Simmer for 5 minutes. Allow to cool.
- Pour marinade over lamb. Cover and leave for 2 to 3 days, turning lamb every morning and evening and basting occasionally.
- Remove lamb from marinade and dry. Strain marinade and set liquid aside.
- Place lamb in a roasting pan. Rub meat all over with remaining olive oil and then sear in a very hot oven Mark 8 (230°C) 450°F for 20 minutes.
- Reduce heat to Mark 4 (180°C) 350°F and cook joint for 20 minutes per pound (450 g), basting with heated reserved liquid until all marinade is used and turning joint occasionally.
- Remove joint from pan, place on a warm serving plate and leave to rest in a warm place for 20 minutes. For sauce, deglaze roasting pan by scraping the sol id if led cooking juices off the bottom of the pan and stirring with the rest of the cooking liquid, bring to the boil.
- Continue boiling until reduced by half, add double cream and redcurrant jelly. Heat gently, strain and pour into sauce boat.
- Carve the meat and serve with the sauce.
Calories: 709 kcal
Carbohydrates: 17 g
Protein: 51 g
Fat: 31g
Saturated Fat: 13 g
Cholesterol: 200 mg
Sodium: 1106 mg
Potassium: 1119 mg
Fiber: 1 g
Sugar: 7 g
Vitamin A: 3915 IU
Vitamin C: 6 mg
Calcium: 78 mg
Iron: 6 mg