Christmas Spiced Scotch Lamb with Port Gravy Recipe
This Scotch Lamb roast is fit to be the centre piece for any table this Christmas time! Clean plates all round, and hopefully some leftovers for a boxing day sandwich.
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Ingredients
- 1 1/2 2kg Scotch Lamb PGI rolled shoulder (or butterflied leg)
- 2 metres of butchers string
- 2 red onions, peeled and quartered
- 2 medium carrots, peeled and chopped into four
- 1 - 2 bulbs of garlic, halved across the diameter
- 2 - 3 fresh bay leaves
- 2 tsp ground cinnamon
- 1 tbsp fresh rosemary leaves (finely chopped),
- 2 cloves garlic (finely chopped)
- 2 cm piece fresh ginger (peeled and chopped)
- Zest of a washed orange
- 1 tsp soft brown sugar
- 1 tsp sea salt
- 2 tbsp olive oil
- 1 tbsp cornflour
- 150 ml port
- 300 - 500 ml hot vegetable stock
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