Lamb Red Currant Jelly
Serves 4
INGREDIENTS:
250ml chicken stock
100ml red wine
2 tbsp redcurrant jelly
1 tbsp butter and 1 tbsp soft butter mixed together to form a roux.
METHOD:
1. Once the lamb has finished roasting, remove it from the roasting tray, tent it with tinfoil on a platter. Then place the roasting tin on the hob and add the stock, wine and redcurrant jelly. Use a whisk to scrape up any sticky bits from the base of the tin. Season and simmer until you have a thickened gravy or alternatively whisk in the roux to thicken.
2. Strain through a sieve and serve hot.