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The Caterer

Best end of somerset lamb with port orange and red berry sauce

11 September 2006
Best end of somerset lamb with port orange and red berry sauce

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Ingredients (serves twelve) 12 6oz portions of trimmed lamb For the red berry sauce 1litre orange juice ½ bottle port 1.5kg spiced redcurrant jelly (Woolfall buys his jelly from West Country Fine Foods) 250g frozen forest fruits (Woolfall buys fresh and freezes himself) ### Method Reduce orange juice and port by three-quarters. Add red currant jelly and reduce by a further half. Then add defrosted fruits and juice and keep mixture en-place. Bone and trim the best ends of lamb and make a jus d'agneau with the bones. Reduce jus to a glace and keep en-place. During service cook lamb on a griddle for about seven to eight minutes or in the oven at 200°C for about five minutes or until pink. Leave to rest. Add equal amounts of red berry sauce and lamb glace to pan. Reheat and finish with butter and parsley. Carve lamb pour over sauce and serve with mixed root vegetables and new potatoes. Photo © Sam Bailey
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