Port Glazed Loin of Lamb

Port Glazed Loin of Lamb

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Servings: 4
Calories: 559


  • 2 1/4 lb loin of lamb boned, rolled and tied, reserving the bone
  • 1 medium-sized carrot sliced
  • 1 bouquet garni
  • salt
  • freshly ground black pepper
  • 8 small onions peeled
  • 2 tbsp port
  • 2 tbsp redcurrant jelly
  • 1 oz lard
  • 1 oz butter
  • 1 tbsp flour
  • flat-leaved parsley to garnish


  • Remove the lamb from the refrigerator about 2 hours before you intend to roast it. Meanwhile, make the stock. Put the bone in a saucepan with the carrot, bouquet garni, 500 ml (18 fl oz) water and a little salt and pepper. Bring to the boil, cover and simmer the stock for 30 minutes.
  • Strain the stock into a clean pan, add the onions, bring to the boil, cover and cook for 5 minutes. Remove the onions and reserve. Boil the stock until it is reduced to 300 ml ( 10 fl oz), then reserve.
  • Heat the oven to 190C (375F) gas 5. Put the port and redcurrant jelly in a small pan and add 30 ml (2 tbsp) stock. Whisk the mixture over a moderate heat until smooth.
  • Use the lard to grease a small roasting tin, then put in the joint with the join underneath. Surround it with the onions and put a small piece of butter on each onion. Brush the joint with the glaze. Put the tin in the oven and roast for 1 hour, brushing the joint generously with the glaze twice more during this time. The second time also brush the onions with glaze.
  • Transfer the joint and onions to a warm serving dish and leave to settle in a warm place while you make the gravy.
  • Stir the flour into the fat in the roasting tin, put it over moderate heat and cook for 1 minute, stirring. Gradually add the reserved stock and bring to the boil, scraping up any sediment and juices in the pan. Simmer for 3 minutes, then season to taste with salt and pepper. Strain into a warm sauce-boat.
  • Carve the meat, garnish with flat-leaved parsley and serve with the gravy.
Calories: 559 kcal
Carbohydrates: 33 g
Protein: 57 g
Fat: 21g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 184 mg
Sodium: 251 mg
Potassium: 1154 mg
Fiber: 6 g
Sugar: 15 g
Vitamin A: 3367 IU
Vitamin C: 22 mg
Calcium: 176 mg
Iron: 8 mg
Ingredients Lamb, Loin of Lamb
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