Karoo saddle of lamb

Recipe from: 5/4/1989 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • 750
    g
    saddle of lamb, deboned
  • 2
    cloves garlic
  • 1
    juice of a lemon
  • salt
  • ground black pepper
  • BASTING MIXTURE
  • 25
    ml
    dry white wine
  • 12
    ml
    lemon juice
  • 12
    ml
    oil
  • 1
    clove garlic, chopped
  • 2
    ml
    lemon peel
  • rosemary
  • black pepper
  • salt
  • RAISIN SAUCE
  • 150
    ml
    meat stock
  • juice of a lemon
  • 50
    ml
    raisins
  • 5
    ml
    cake flour
  • 5
    ml
    sugar
  • 1
    bay leaf
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Rub the inside of the saddle of lamb with a garlic clove. Secure the saddle with string. Make slits on the outside of the meat and stuff with slivers of garlic. Sprinkle the lemon juice and a little salt and pepper over the meat and place it, fatty side up, on a rack in an oven pan. Mix all the ingredients for the basting mixture and baste the meat regularly while roasting until nicely brown and just done. To make the raisin sauce, combine the meat stock and the pan juices and bring to the boil. Combine the remaining ingredients, add to the stock and bring back to the boil. Serve with the saddle of lamb. Serves 6.
 

Read more on: roast  |  lamb
 

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