Triple-crown roast of lamb with a jewelled fruit stuffing and minted red wine sauce

Ingredients

  • 3 x racks of lamb (best end), French trimmed (ask your butcher to do this)
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 50g/2oz flaked almonds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cayenne pepper
  • + 16 more ingredients
    • ½ tsp ground cinnamon
    • 1 pear, peeled, cored and chopped
    • 2 garlic cloves, crushed
    • 150g/6oz dried apricots, quartered
    • 75g/3oz dried sweetened cranberries
    • 1 orange, zest only
    • 1 lemon, zest only
    • bunch fresh parsley, chopped
    • 1 tbsp chopped fresh thyme
    • sea salt and freshly ground black pepper
    • 2 tsp plain flour
    • 150ml/5fl oz red wine
    • 150ml/5fl oz lamb stock or water
    • 2 tsp redcurrant jelly
    • 1 tbsp chopped fresh mint leaves
    • 75g/3oz sultanas

1. Preheat the oven to 200C/400F/Gas 6. 2. For the stuffing, heat the oil in a large heavy-based frying pan. Add the onion and fry gently for five minutes, stirring occasionally until softened. Stir in the almonds and cook for 1-2 minutes until lightly toasted. 3. Sprinkle the spices over the o...

View full recipe at SpringPad

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