 |
|
MARINATED LEG OF LAMB WITH NUTTY SAUCE
leg of lamb
1 onion, chopped
1 carrot, chopped
1 stick celery, sliced
2 cloves garlic, sliced
2 Tbsp oil
1 sprig rosemary
1 sprig thyme
8 peppercorns
2 bay leaves
1/2 tsp salt
2 cups dry red wine
2 Tbsp vinegar
2 Tbsp chutney
1 Tbsp sherry
1 tsp grated orange rind
1/2 cup chopped walnuts
Place leg in a heavy plastic or roasting bag. Saute onion, carrot,
celery and garlic in oil until lightly browned. Add herbs, wine
and vinegar, simmer for 15 minutes, then cool. Pour marinade over
meat, and seal bag removing as much air as possible. Marinate in
the refrigerator for 3 days then, remove meat and dry, and roast
it uncovered at 190 C for 2 - 2 1/2 hours, depending on the size.
Strain, then boil marinade until reduced by half original volume,
then add chutney, sherry, grated orange rind and chopped walnuts,
stir over gentle heat until thick and pour into gravy boat. Serve
separately.
|
|
Leg Of Lamb 16