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Roast lamb with lemon chutney sauce


Roast lamb with lemon chutney sauce

Serves 6

Ingredients
Leg of lamb 2.5 kg
Salt and pepper
New potatoes 700 kg

For the sauce
1 beef stock [bouillon] cube
1 small onion
Lard 40 g
Flour 25 g
Red wine 150 ml
2 tbspns mango chutney
Juice of\ lemon
Pared rind of I lemon
Few sprigs parsley

Preparation
Season the leg with salt and pepper and place in a roasting tin. Roast in a moderately hot o (400°F, 200°C, Gas Mark 6) for 20 minutes lb/450 g plus 20 minutes over. Meanwhile cook the potatoes in boiling salted water until tern Remove the joint and keep hot.
Make a stock with the pan juices, 1/2 pint/300 ml/1.1/4 cups boil water and the stock cube. Finely chop the onion. Melt the lard and use to cook the onion over heat until light golden. Stir in the flour and cook together until pale brown.
Remove from the heat and gradually add the stock.
Bring to the boil stirring constantly, and cook for 2 minutes Strain and add the wine, chutney, lemon juice and rind.
Return to the pan and reheat but do boil. Adjust seasoning and pour into a sauce boat.
Serve the joint with potatoes and peas Hand the sauce separately.

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