Pan-roasted Canon of Lamb with Port and Chocolate Sauce
| Pan-roasted Canon of Lamb with Port and Chocolate Sauce |
Recipe Type: Main
Author:
Prep Time: 15 mins
Cook time: 30 mins
Total Time: 45 mins
Serves: 2
Put your Easter eggs to good use this year by creating this rich port and chocolate sauce. Combined with pan-roasted lamb, vegetables and fondant potatoes and your loved ones are sure to be left spell-bound by its delicious flavours.
Ingredients
- 500g Canon of lamb
- 2 Sprigs rosemary
- 1tbsp Olive oil
- 2 Garlic cloves
- 4tbsp Ruby port
- 150ml Beef stock
- 50g Unsalted butter
- 2tsp Grated chocolate (minimum 70% cocoa solids)
- Salt
- Pepper
Instructions
- Begin by preheating your oven to 200C and crushing your garlic cloves with the side of your knife.
- Next season your lamb by rubbing some salt and pepper into the surface and inserting your rosemary sprigs into the folds of the meat.
- Take an ovenproof frying pan and heat your oil over a medium flame. Add your garlic and lamb and leave to fry until all sides of the lamb are golden brown.
- Transfer your pan to the oven and allow your lamb to cook for 5-8 minutes (or longer depending on your preferences).
- Once you’re happy with your lamb, remove it from the oven and leave it to rest on a warm plate.
- Using the same pan you cooked your lamb in (and its remaining contents), return it to the heat and pour in your port. Take a wooden spoon and use it to scrape off any brown bits from the pan. Continue stirring.
- Introduce your beef stock to the pan and allow it to come to boil. Leave this sauce to cook until it has been reduced in volume by one-third.
- Stir in your butter and chocolate and allow them to melt.
- Thickly slice your lamb, serve with potatoes and vegetables and finish by drizzling your port and chocolate sauce over the top.
Google Recipe View Microformatting by Easy Recipe
Your Basket
Quality Meat
