Recipe: slow roasted lamb with port and redcurrant |Local Food Surrey
Celebrate spring with a lamb recipe by John Walter, Head Chef and Manager of The Lakeside Restaurant at the University of Surrey that has a rich, fruity taste.
Keywords
- Lamb
- Meat
- Port
- Redcurrant
Ingredients
- 4 sticks of celery
- 4 medium carrots
- 2 medium onions
- 4 shanks of spring lamb, seasoned with salt and freshly ground pepper
- Sprig of fresh thyme
- Sprig of rosemary
- 2 bay leaves
- 4 allspice berries
- 4 crushed juniper berries
- 4 black peppercorns
- Glass of full-bodied red wine (allow extra for gravy)
- Glass of ruby port
- 1 tbsp redcurrant jelly
- New potatoes, scrubbed
- Purple sprouting broccoli
- Butter and mint, for cooking
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