Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 180 minutes
Ingredients (serves 6):Method: Make marinade 3 days in advance:
In a pan, saute vegetables and spices in wine and vinegar. Bring to the boil, then allow to cool.
Place the meat in a roasting dish or tin, then add marinade and chill for 3 days.
On The Day of The Meal:
Brown meat in butter and oil, and roast in an oven preheated to 400°F (210°C), for a 1/4 of an hour per half a kilogram (a pound).
Meanwhile, reduce marinade over a high heat. Pass through a sieve, and your sauce is ready.
Carve meat, then arrange two slices of lamb on each plate, covered with sauce.
Serve with roast vegetables and celery purée, or mashed potato.