| |
Roast Leg Lamb with Cumberland
Rum Butter and Cumberland Sauce
Temperature: Gas Mark 4-5, 180°C, 350°F.
Serves: 4 - 6
Cooking Time: 87 - 105 mins
Cooking Time Detail: Medium - 25 minutes per 450g/½kg (1lb)
plus 25 minutes
Well Done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
Ingredients
1.25kg (2½lb) lean leg lamb joint
100g (4oz) butter (softened)
25g (1oz) castor sugar
2 pinches nutmeg
Zest of 1 lemon
Juice of ½ lemon
30ml (2tbsp) rum
For Cumberland Sauce
2 red onions (sliced)
150ml (¼pt) rum
30ml
(2tbsp) redcurrant jelly
Orange zest and juice
5ml (1tsp) Worcestershire sauce
Method
Take a lean lamb leg joint and calculate cooking
time. Place on a rack in a roasting tin and open roast in a preheated
oven for the calculated cooking time. Meanwhile make the rum butter:
in a bowl mix together the butter, castor
sugar, nutmeg, lemon zest and juice and
rum. During the last 30 minutes of cooking time spread
the butter over the lamb and return to the oven.
While the lamb is cooking make the sauce. In a pan soften the red
onions for 5-6 minutes. Add the rum, redcurrant jelly, zest and
juice of 1 orange and Worcestershire
sauce. Bring to the boil and simmer for 5-10 minutes until the
sauce has reduced and thickened.
Serving Suggestion
Serve the lamb with seasonal vegetables, new potatoes and the Cumberland
sauce.
Return to Recipes
| |
