Lamb In Red Wine -

Lamb In Red Wine

Boning and rolling lamb is not too difficult but it is quicker and easier to buy ready-prepared noisettes.

Ingredients

1 kg (2 lb) best end of neck of lamb or 8 noisettes of lamb, each 2.5 cm (1 inch) thick
250 ml (8 fl oz) red wine
1 clove garlic, crushed
Few rosemary sprigs
1 tablespoon tomato purée
15 g (½ oz) butter
15 g (½ oz) plain flour
Salt and pepper to taste
Parsley sprigs to garnish

Details

Serves: 4

Method

To prepare noisettes yourself, skin the best end of neck, then place fat side down on a board and cut the meat from the bones with a sharp knife. Season with salt and pepper, roll up tightly and tie at 2.5 cm (1 inch) intervals with fine string. Cut through the meat between the string to make noisettes. Place in a shallow bowl.

Mix the wine, garlic, rosemary, tomato purée, salt and pepper together, then pour over the lamb. Cover and leave to marinate for 3 hours.

Cook on HIGH for 8 minutes. Remove lamb, return dish to oven and cook for 5 minutes. Discard the rosemary.

Meanwhile, remove string from the lamb and arrange on a warmed serving dish; cover with foil to keep warm.

Mash the butter and flour together with a fork, then whisk into the sauce. Cook on HIGH for 2 minutes.

Pour over the lamb and garnish with parsley. Serve with new potatoes and a julienne of vegetables.

Preparation time: 25 minutes, plus marinating
Power setting: HIGH
Cooking time: 15 minutes

Related food category:

• Special Occasion