Page 12 - Kareen _ Cookbook_ DRAFT Short Version

MAINS

LOIN OF LAMB

with a Red Currant and Port Wine Jus

Trim back and remove all fat and bones.
INGREDIENTS Brown bones, etc for jus.

Take browned bones from oven and deglaze
1x 660 g loin of lamb
pan with port
500 ml lamb stock
150 ml lamb stock Add stock, herbs and shallots
150 ml port
When jus is reduced, strain and reserve shal-
3 shallots lots. Finish with redcurrant jelly. Season to
30 g redcurrant jelly taste.
1 sprig each of thyme and rosemary
Seal in a hot pan then allow to rest for 5 min-
Served with Aubergine and Chickpea Salad utes

Cook in oven for 8-10 minutes at 150O C. Ad-
just time and temp for preference

To serve slice lamb onto a warm plate and
coat with the jus and reserved shallots
A word from...

Onseque sunt aut laboribus dem quamus ouptatur,
culla de vendunt.
Genimusae. Lo quiatquis reictur ibusdam exeristis
essimo odipsant aditeca tectest

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