Roasting tin with juices from lamb (reserve two tablespoons of the fat)
2 tablespoons plain flour
1 heaped teaspoon mustard powder
1 pint red wine
5 tablespoons good quality redcurrant jelly
3 tablespoons Worcestershire sauce
juice of 1 lemon
seasoning to taste
- Using the roasting tin with the leftover fat and juices from the roasted leg of lamb, add the flour and mustard powder and mix into a smooth paste
- Place the tin over a low heat and slowly add the wine while stirring with a wooden spoon to begin with, then switch to a hand whisk
- Add the redcurrant jelly, Worcestershire sauce, lemon juice and seasoning then whisk again until all the jelly has dissolved.
- Let sauce gently reduce for about 15minutes, pour over served lamb and into a warmed serving jug.
Other links: Roast Leg of Lamb Recipe
Filed under: Sauces