Triple crown roast of lamb with a jewelled fruit stuffing and minted red wine sauce
Ingredients
- 3 x racks of lamb (best end), French trimmed (ask your butcher to do this)
- 3 tbsp olive oil
- 1 onion, finely chopped
- 50g/2oz flaked almonds
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp ground cinnamon
- 1 pear, peeled, cored and chopped
- 2 garlic cloves, crushed
- 150g/6oz dried apricots, quartered
- 75g/3oz sultanas
- 75g/3oz dried sweetened cranberries
- 1 orange, zest only
- 1 lemon, zest only
- bunch fresh parsley, chopped
- 1 tbsp chopped fresh thyme
- sea salt and freshly ground black pepper
- 2 tsp plain flour
- 150ml/5fl oz red wine
- 150ml/5fl oz lamb stock or water
- 2 tsp redcurrant jelly
- 1 tbsp chopped fresh mint leaves
Instructions
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