Spice up your Autumn with our new tasty Juniper Lamb with Spiced Plum & Sloe Gin Sauce. We are proud that all of our high quality ingredients are sourced from our farm. If you give the recipe a go we would love to know how you get on and see your pictures. All you need to know is below
Preparation time: 10 minutes, plus marinating and resting
Cooking time: 90 minutes
Total time: 1 hour 40 minutes, plus marinating and resting 60 minutes 40 minutes
100g of Dundarave herb and Juniper berry marinade
2kg whole cherry valley lamb leg
1 onion, thickly sliced
150ml chicken stock
2 tbsp Dundarave plum and damson jam
2 tbsp sloe gin
- Preheat the oven to 200°C, gas mark 6. Bring the marinade up to room temperature and allow to soften . With a small sharp knife, make several slits all over the lamb. Rub the marinade over the lamb, pushing it into the slits. Scatter the onion into a large roasting tin and sit the lamb on top. Set aside to marinate for 30 minutes and allow the lamb to come to room temperature.
- Put the lamb in the oven and roast for 20 minutes, then turn the heat down to 180°C, gas mark 4, and roast for 1 hour more (these timings are for slightly pink meat; cook for longer if you prefer your lamb more well done). Once cooked, take the lamb out of the roasting tin and transfer to a chopping board. Cover loosely with a sheet of foil to keep warm and set aside to rest for 30 minutes.
- To make the Plum sauce, tip the stock into the roasting tin, place over a medium heat and boil, scraping up any sticky bits with a wooden spoon. Sieve into a small saucepan; discard any solids. Spoon the fat from the top of the gravy, then bring to the boil. Stir in the Plum and damson jam and sloe gin, then simmer for 10 minutes until reduced.
- Slice the lamb and serve with the plum & damson sauce, boulangère potatoes and red cabbage