Ingredients
- 6 lb. saddle of lamb
- 3 1/2 cups red wine
- 4 tablespoons medium-dry sherry
- 4 tablespoons brandy
- 4 tablespoons melted butter
- 1 teaspoon rosemary
- arrowroot
- Marinade:
- 1 finely chopped carrot
- 2 finely chopped onions
- 3 parsley sprigs
- 1/2 teaspoon thyme
- 1 bay leaf
- 6 peppercorns
- 2 cloves garlic
- 1/4 teaspoon nutmeg
- 4 tablespoons balsamic vinegar
Directions
Put the marinade ingredients in a pan with 3/4 cup water. Boil for 30 minutes; blend in the wines and brandy. Marinate lamb for 12 hours. Place the lamb in a roasting pan. Brush it with the melted butter and sprinkle with the rosemary. Cook in the center of a preheated oven at 350 degrees for 2 1/2 hours. In the mean time make sauce.
Boil the marinade briskly until reduced to 2 1/2 cups. Strain. Return to a boil; thicken with arrowroot diluted with water. Correct seasoning.
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Submitted 6/13/05.
Source: Creative Cooking
Submitted By: Sheila
nednelson@msn.com
Saddle of Lamb with Wine Sauce