Youngstown Lamb in Sherry Sauce

This delicious dish is the perfect way to use up leftover leg of lamb and is an elegant dinner party dish. Serve with boiled new potatoes and sauteed courgettes . Leftover roast beef may be substituted for the lamb, if you prefer.


4 large slices of cooked lamb

4 oz. Sage and Onion Stuffing

2 oz. butter

2 shallots, chopped

1 garlic clove, crushed

4 fl. oz. medium sherry

2 fl. oz. orange juice

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon cornflour , mixed to a paste with

1 tablespoon orange juice

1 tablespoon chopped fresh parsley

Lay the lamb slices on a flat working surface. Divide the stuffing equally among the slices and roll them up Swiss roll style. Secure the rolls with thread or cocktail sticks.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots and garlic and fry, stirring occasionally, for 3 to 4 minutes or until the shallots are soft and translucent but not brown. Add the lamb rolls to the pan and fry them, carefully turning them from time to time, for 8 to 10 minutes or until they are lightly browned.

Stir in the sherry, orange juice, salt and pepper and bring the liquid to the boil. Reduce the heat to low and simmer the mixture for 3 minutes. Stir in the cornflour mixture and cook, stirring constantly, for 2 to 3 minutes or until the sauce thickens.

Remove the pan from the heat and transfer the contents to a warmed serving dish. Garnish with the parsley and serve at once.

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