Roast lamb with cherry sauce

Roast lamb with cherry sauce

Roast lamb with cherry sauce

Untitled Document

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)


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.

Check out our chicken biryani recipe here

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