Roast lamb with cherry sauce

Roast lamb with cherry sauce

INGRÉDIENTS (pour 8 gourmands)

1. 8 cloves garlic, chopped
2. Juice and zest of 1 lemon
3. 2-3 sprigs fresh rosemary, chopped
4. 2-3 springs fresh mint, chopped
5. Olive oil
6. 1 large leg of lamb (about 2kg)
7. Cherry sauce
   2 star anise
   Sprig of rosemary
   100ml orange juice
   30ml lemon juice
   5ml grated lemon rind
   60ml red wine
   30ml castor sugar
   150ml strong chicken stock
   15ml cornflour
   200g canned or frozen cherries (preferably red)

PRÉPARATION

1. Mix the garlic, zest and juice from the lemon, roughly chopped herbs and 30ml olive oil together. Rub all over the lamb and leave to marinate for an hour or longer.

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2. Place the lamb in a roasting tin and drizzle with more olive oil. Roast in a preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on how rare you like it.

3. Remove from the oven and cover with foil. Set aside to rest for 20 minutes. Slice thinly and serve with cherry sauce.

4. Cherry sauce: Simmer the star anise, rosemary, orange juice, lemon juice, lemon rind, wine, sugar and stock in a saucepan for five minutes. Mix the cornflour with a little cold water. Add a little warm sauce to this cornflour mixture, then stir into the remaining hot sauce. Add the cherries. Simmer gently for 5 minutes until the cherries are tender, stirring constantly. Season to taste with plenty of freshly ground black pepper and more sugar if necessary.

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