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Navarin of lamb | One Planet Plate
  1. A slow-roast sensation
  2. Rack of Lamb with Red Wine Sauce Recipe | The Wine Gallery

Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in to a sauce boat. Last Updated:. Easter recipes: Try this foolproof lamb for lunch on Sunday 4.

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A slow-roast sensation

Get involved with the news in your community. In a heavy-bottomed saucepan over a medium to high heat, add a little oil and all the sauce ingredients except the liquids and redcurrant jelly. Colour them well, being careful not to let them burn. When you have a nice brown colour to the vegetables — after about 10 minutes — add the red wine and allow this to reduce until the wine has nearly evaporated. Add the port and repeat the process.

Traditional Easter Lamb Roast - Fleur & Mike

When the port is nearly gone, add the stock and redcurrant jelly and again reduce the liquid until it has thickened to a sauce-like consistency. Pass the sauce through a fine sieve, pressing down the vegetables well so you get all the flavour from them. Season and set aside till plating. Heat a heavy-based ovenproof pan on the hob, add a little rapeseed oil and brown off the lamb rumps on all sides Place the pan of rumps in the oven, skin side down, and roast for minutes.

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Remove lamb rumps from the pan, cover and set aside somewhere warm to rest. Drain the residual fat from the lamb pan and return to the hob, over a low heat.

Rack of Lamb with Red Wine Sauce Recipe | The Wine Gallery

Add the diced banana shallots and gently sweat for a few minutes. Deglaze the pan with 25 ml of red wine vinegar to release flavour from the bottom of the pan and reduce this liquor to a syrup. Once syrup-like, add ml of red wine to the pan, increase the heat and reduce by half.

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Once reduced, turn the heat down to a low heat and add your pearl barley to the pan, along with a beef jelly stockpot and 50ml water, any resting juices from the lamb, and the baby red chard.