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Currant Roasted Leg of Lamb With Kiwi Mint Sauce
1/4 cup red currant jelly
1 leg of lamb. about 5 1/2 pounds, trimmed of excess fat
salt and freshly ground black pepper to taste
Mint Sauce:
8 firm, ripe kiwi
1 tablespoon sugar
1 tablespoon lemon juice
2 tablespoons rice vinegar
1/2 cup finely chopped fresh mint leaves
salt to taste
Preheat the oven to 350 degrees. Melt the red currant jelly in a small nonreactive saucepan over low heat. Rub the lamb with salt and pepper, place in a roasting pan, and brush with some of the melted jelly.
Roast for 1 1/2 hours for medium, brushing occasionally with remaining melted jelly. Remove the lamb from the oven and let stand for 10 minutes, covered with aluminum foil, before carving.
Make the sauce by combining the kiwi, sugar, lemon juice, and vinegar in a food processor and process, in pulses, until you get a coarse puree. Take care not to overprocess or the kiwi seeds will be crushed. Stir in the mint. Serve the sauce in a gravy boat with the meat.
Serves 6.
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Currant Roasted Leg of Lamb With Kiwi Mint Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Currant Roasted Leg of Lamb With Kiwi Mint Sauce
1/4 cup red currant jelly
1 leg of lamb. about 5 1/2 pounds, trimmed of excess fat
salt and freshly ground black pepper to taste
Mint Sauce:
8 firm, ripe kiwi
1 tablespoon sugar
1 tablespoon lemon juice
2 tablespoons rice vinegar
1/2 cup finely chopped fresh mint leaves
salt to taste
Preheat the oven to 350 degrees. Melt the red currant jelly in a small nonreactive saucepan over low heat. Rub the lamb with salt and pepper, place in a roasting pan, and brush with some of the melted jelly.
Roast for 1 1/2 hours for medium, brushing occasionally with remaining melted jelly. Remove the lamb from the oven and let stand for 10 minutes, covered with aluminum foil, before carving.
Make the sauce by combining the kiwi, sugar, lemon juice, and vinegar in a food processor and process, in pulses, until you get a coarse puree. Take care not to overprocess or the kiwi seeds will be crushed. Stir in the mint. Serve the sauce in a gravy boat with the meat.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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