Lamb with blackberry sauce
- 1 package (4½ ounces/125 g) Driscoll's blackberries
- 1 tablespoon of Dijon mustard
- 2 teaspoons of balsamic vinegar
- 1 tablespoon of olive oil
- 20 cloves of garlic, peeled and halved
- 1 tablespoon of fresh rosemary
- 2 teaspoons fresh thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 leg of lamb
- 150 ml blackberry purée
- 250 ml chicken stock
- 2 tablespoons of corn flour
100 min | 8 servings | autumn | dinner | difficult
- Preheat the oven to 210°C.
- Purée the blackberries in a kitchen machine until smooth.
- Push the blackberry purée through a sieve to remove the pips.
- Mix 2½ ounces of the blackberry purée with mustard, vinegar, 6 cloves of garlic, rosemary, thyme, pepper and salt in a medium bowl.
- Keep the rest of the blackberry purée to the side.
- Stab the meat all over with a large fork and rub the leg of lamb with the blackberry and spice mixture.
- Scatter the remaining garlic cloves in the roasting tin.
- Place the leg of lamb in the roasting tin and leave to marinade for 20 minutes.
- Put the lamb in the oven for 30 minutes.
- Reduce the temperature to 150°C and leave to roast for 1 hour.
- Take the leg of lamb from the tin, wrap in aluminium foil and leave to rest for 10 minutes before carving.
- Pour the juices from the tin but leave 1 tablespoon.
- Add 100 ml chicken stock and stir with a wooden spoon to dissolve the brown burnt bits.
- Blend the garlic and chicken stock until smooth.
- Mix with the remaining chicken stock, blackberry purée and corn flour in a small pan.
- Bring to a boil on a medium heat while stirring continuously and add the rest of the blackberries.