mini lamb roast with red wine gravy
PREPARATION: 15 MINUTES, COOKING: 50 MINUTES
1 boneless lamb mini rump roast, 3/4 pound (400 g)
1 1/2 tablespoons (22 ml) red currant jelly
1 clove garlic, sliced
1 sprig fresh rosemary, leaves only
4 small new potatoes, unpeeled and left whole
1 onion, quartered
6 baby carrots, halved lengthwise if thick
2 small zucchini, halved lengthwise
2 teaspoons (10 ml) olive oil
freshly ground black pepper
Red wine gravy:
3 tablespoons (45 ml) red wine
1/2 cup (125 ml) homemade or low-sodium chicken stock
2 teaspoons (10 ml) all-purpose flour
2 teaspoons (10 ml) olive oil spread
1 Preheat the oven to 400°F (200°C). Using a small sharp knife, make several deep incisions in the lamb. Brush the red currant jelly over the lamb, and push the garlic slices and rosemary leaves into the slits. Place the lamb in a roasting pan.
2 Put the vegetables in a bowl, drizzle with the oil and turn to coat. Season with pepper, and arrange in the roasting pan, around the lamb. Place in the oven and roast for 35 minutes, or until the lamb is cooked but still slightly pink in the middle.
3 Remove roasting pan from the oven, transfer the lamb to a warm plate and loosely cover with foil. Let rest in a warm place for 5–10 minutes to let the juices settle before carving. If the vegetables are not golden and cooked through, return the pan to the oven and roast the vegetables for another 5–10 minutes, or until tender. Remove to a warm dish and keep warm.
4 To make the red wine gravy, pour the roasting juices and brown bits into a small saucepan. Add the wine and stock and stir over medium heat, then bring to a boil. Combine the flour and olive oil spread, and whisk into the wine and stock mixture. Reduce the heat to low and stir for several minutes, until the sauce thickens into a gravy. Season with pepper. Serve the lamb and roasted vegetables with the gravy.
Each serving provides
607 calories, 52 g protein, 20 g fat (5 g saturated fat), 49 g carbohydrate (22 g sugars), 9 g fiber, 381 mg sodium
RED MEAT such as lamb or beef, eaten in moderation, makes a valuable contribution to a well-balanced diet. In addition to being high in protein, meat provides zinc and iron in a form that is readily absorbed by the body. Red meat also provides most of the B vitamins.
|mini lamb roast with red wine gravy|