Spanish Recipes

Spanish Roast Lamb with Cherry Sauce 

Spanish Roast Lamb with Cherry Sauce - This is a wonderful lamb dish as the sweetness of the cherries and the sharpness of the lemon, with the herbs and spices make this a dish to remember.  The perfect recipe for a Sunday lunch or a family get-together.

Ingredients

3 lb leg of lamb (bone in)

4 large cloves of garlic - cut in two lengthways.

8 Sprigs of rosemary.

6 tbsp of good quality Olive Oil.

2 tsp of cumin seeds.

4 medium sized potatoes peeled and quartered.

12 shallots.

8 medium carrots.

12 Black cherries - stoned and halved (fresh or canned)

1/2 Pint of lamb stock, a stock cube will be fine

1/2 a lemon - juice of

Corn starch to thicken.

Salt and black pepper

Spanish Roast Lamb with Cherry Sauce

Method

Make 6 deep holes in the lamb with a sharp pointed knife.  Push 1/2 a clove of garlic and a sprig of rosemary down into each hole.

Mix together the olive oil, cumin seeds, a good pinch of salt and a fresh black pepper in a large bowl.

Roll the lamb in this mixture until it is well coated, and put it into a large roasting tin (big enough for everything).  Place rosemary side down.

Toss the potatoes in the remainder of the olive oil mixture and arrange around the lamb.

Place the lamb in a preheated oven at 350ºf/175ºc for 30 minutes.

Meanwhile - peel the shallots and peel the carrots leaving them whole.

Remove the lamb from the oven turn it over, turn over the potatoes, add the shallots and carrots, also turning them over in the juices to moisten them

Return to the oven for a further 45 minutes, turning the vegetables once more after about 25 minutes of roasting.

In a small saucepan, simmer the cherries in the lamb stock for 10 minutes and then add the lemon juice.

Remove the lamb and vegetables from the oven and arrange in a large casserole dish (keep warm).

Drain off any fat from the roasting tray and deglaze with the stock and cherry mixture.

Mix a teaspoon of corn starch with some cold water and slowly add to the gently boiling sauce until it reaches the right consistency, smooth and glistening.

Pour the sauce around the Lamb.

Serve immediately.

Find out which Spanish fruit are in season each month HERE

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