Pan Roasted Loin of Lamb with Red Wine Sauce by WDC
Dad's step-by-step guide to pan roasting a tasty loin of lamb served with red wine sauce, roast potatoes and celeriac. This recipe is worth the wait!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whatdadcooked.com.
Ingredients
- For the lamb tenderloin fillets
- 900g lamb loin fillets
- 4 sprigs rosemary
- 50g unsalted butter
- Salt and pepper
- For the potatoes and celeriac
- 800g charlotte potatoes – peeled
- 1 small celeriac
- For the vegetables
- Please see note at my tip for cooking vegetables
- For the red wine sauce
- 500g lamb ribs
- 500g chicken wings
- 125ml tomato passata
- 2 litres water
- 500ml red wine
- 4 cloves garlic – skins left on
- 1 onion chopped
- 1 carrot chopped
- 1 stick celery chopped
- 3 bay leaves
- 1 tbs sherry vinegar
- 1 tbs redcurrant jelly – to taste
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