Glazed Roast Saddle of Lamb with Barley and Plum Stuffing | Recipe | Simply Beef & Lamb
Glazed Roast Saddle of Lamb with Barley and Plum Stuffing
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Ingredients
- 1 x 1.3kg lean boned saddle of lamb, trimmed
- 2 tablespoons olive oil
- 2 tablespoons plum or damson conserve, softened with a little boiling water
- 15g melted butter
- 50g pearl barley, cooked
- 2 tablespoons freshly chopped mint
- 100g fresh plums or damsons, stoned and finely chopped
- Grated zest of 1 orange
- 25g plain flour
- 150ml dry cider
- 600ml good, hot lamb stock
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