Cherry Sauced Leg of Lamb Recipe
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Description:
This Cherry Sauced Leg of Lamb is a perfect centerpiece for any special occasion. The robust flavor of the lamb is complemented by a rich, tangy cherry sauce made with port wine and a touch of coffee for depth. The recipe includes garlic-infused slits in the lamb, a flavorful ginger-mustard rub, and a luscious sauce that’s perfect for basting. This recipe promises a beautifully cooked leg of lamb that’s tender, juicy, and bursting with flavor, ideal for impressing guests or a family dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Leg of lamb | 5-6 lbs |
| Garlic cloves | 2-3 cloves |
| Ground ginger | 1 tsp |
| Dry mustard | 1 tsp |
| Port wine | 1/2 cup |
| All-purpose flour | 1 tbsp |
| Salt | 2 tsp |
| Black pepper | 2 tsp |
| Cherry jam (or preserves) | 1/2 cup |
| Water | 1 1/2 cups |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 894.9 kcal |
| Fat | 55.5 g |
| Saturated Fat | 24.1 g |
| Cholesterol | 257.9 mg |
| Sodium | 225.6 mg |
| Carbohydrates | 21.7 g |
| Dietary Fiber | 0.5 g |
| Sugars | 13.4 g |
| Protein | 70.9 g |
Instructions:
-
Prepare the Lamb
Begin by preparing the lamb. Using a sharp knife, cut 2 or 3 small slits into the meat and insert a garlic clove into each slit. This will allow the lamb to absorb the garlic’s flavors as it cooks, infusing the meat with a rich aroma. -
Make the Ginger-Mustard Rub
In a small bowl, combine the ground ginger and dry mustard. Mix well to create a flavorful rub that will coat the lamb. -
Rub the Lamb
Rub the ginger-mustard mixture evenly over the entire surface of the lamb. Make sure the meat is fully coated, paying attention to the slits where the garlic is inserted to maximize the infusion of flavors. -
Roast the Lamb
Place the lamb fat side up on a rack in a shallow roasting pan. This allows air to circulate around the meat, ensuring even cooking. Roast the lamb in a preheated oven at 325°F (165°C) for about 3 to 3 1/2 hours, or until the internal temperature reaches 170-180°F (77-82°C) when measured with a meat thermometer. This slow cooking process ensures the lamb becomes tender and juicy. -
Prepare the Cherry Sauce
While the lamb is roasting, start making the sauce. In a small saucepan, dissolve the cherry jam in coffee over medium heat. Stir in the port wine, letting the mixture simmer for a few minutes until it thickens slightly and the flavors meld together. -
Baste the Lamb
After the lamb has been roasting for about 1 hour, pour the prepared cherry sauce over the lamb. This will help to develop a caramelized layer of sauce on the meat as it continues to cook. Be sure to baste the lamb occasionally with the sauce every 20-30 minutes, ensuring the meat remains moist and flavorful. -
Prepare the Gravy
Once the lamb is cooked to your desired level of doneness, remove it from the oven and transfer it to a warm platter. Let the meat rest while you make the gravy.
Pour the meat juices from the roasting pan into a large measuring cup. Skim off the fat and reserve about 2 tablespoons. Put the reserved fat back into the roasting pan and place it over medium heat. -
Make the Gravy
Stir the all-purpose flour into the fat in the pan and cook, stirring constantly, until the mixture becomes bubbly and golden, about 2-3 minutes. Gradually add enough water to the reserved meat juices to make 1 1/2 cups of liquid. Pour this liquid into the flour mixture all at once, stirring to avoid lumps. Continue to cook, stirring frequently, until the gravy thickens and becomes bubbly. -
Season and Serve
Taste the gravy and adjust seasoning as needed with salt and pepper. Pour the finished gravy over the lamb slices and serve with the remaining cherry sauce on the side.
Tips for the Perfect Cherry Sauced Leg of Lamb:
- For extra flavor, marinate the lamb with the ginger-mustard rub for a few hours before roasting, allowing the spices to penetrate the meat.
- If you prefer a more intense cherry flavor, add an extra tablespoon of cherry jam or a splash of cherry brandy to the sauce.
- Let the lamb rest for 10-15 minutes after roasting to ensure the juices redistribute, making the meat tender and juicy.
This Cherry Sauced Leg of Lamb is the perfect dish for a special celebration or holiday meal, offering a unique and savory twist on a classic lamb roast. With its sweet and savory sauce, it’s sure to impress everyone at the table.
