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Roasted Lamb with Strawberry Gravy Recipe

Ingredients

How to make it

  • Day 1
  • In a bowl place the strawberries, sprinkle them with sugar and pour the wine and lemon juice over them. Refrigerate and let them marinade overnight .
  • Day 2
  • In a large bowl, put the meat and all ingredients for the marinade .
  • Cover with a plastic wrap or lid, put in the refrigerator, and marinate overnight. Turn the meat upside down occasionally so that all parts are marinated well.
  • Day 3
  • Separate the coriander, mint and celery leaves and soak in water for 1 hour.
  • Strain them and dry them with a paper towel. With a mortar and pestle crush the leaves, garlic, ginger and mustard seeds until they form a creamy mixture. Keep aside.
  • Heat the oil in a frying pan. Add the onions and sauté until soft.
  • Add the brown sugar and when caramelized add the balsamic vinegar. Carefully mix in the strawberries.
  • Add salt and pepper, reduce the heat and simmer for 12 minutes until the strawberries are soft. Remove from heat and mix the spices/vegetables mixture with the strawberry sauce. Keep aside.
  • Discard the marinade.
  • Preheat the oven at 190 C.
  • Put the meat in a clay or terracotta oven dish, cover,and roast for 1 hour. Uncover, pour the strawberry sauce over the meat and cook for 5 more minutes.
  • Serve with some fresh mint leaves on top.

Reviews & Comments 3

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  • lindalondon 14 years ago
    This was the first lamb dish I've cooked. I had a lamb expert tell me to use a thermometer and do NOT OVERCOOK this. I ordered a leg to be boned and hopefully about 7 pounds minus bone. Perfect. doubling this for 11 people, converting the metric measurements and getting the time translated was the really hard part! The gravy ingredients call for a stalk of celery but then tell you to separate the coriander, mint and celery LEAVES..but I didn't have celery and decided not to get any. I also doubled the coriander/cilantro and mint but in the end did NOT double those herbs in the recipe. Oh, and I totally forgot the red pepper flakes and put more onion and garlic in. When I got the strawberries from the farm [they are just coming into season in Sacramento and are huge and sweet] they also had a bunch of young red onion which were the side of a small apple each so I cut up two of them. Otherwise, everything went according to plan. I took the lamb out when the thermometer hit 160. Because the meat wasn't rolled and tied up I was afraid I'd over done it, but not so. I did pour off the liquid that had collected because I didn't want a lot of yucky lamb fat [stinky] mixed with the strawberry moosh [it looked like congealed blood pudding or something] BUT I poured it over the lamb, turned off the heat, put the roasting pan lid on it [the recipe didn't say but I left the lamb uncovered to cook for about 2-1/2 hours] and then we all went outside with wine and appetizers for another hour. Didn't seem to hurt the lamb at all. The lamb cost me nearly $60 [$6/lb from a butcher with great meat. I understand I could have gotten a leg, frozen,, from Costco for about $4 but I was happy with the really great, unfrozen, boned leg and I still have the bones to make stock from.] I used leftover lamb and the poured off juices to make lamb stew the next day. I arranged for a Medieval May Day Festival meal for our dinner club and everyone said it was the best we'd done so far. Lamb, onion tart, steamed brussel sprouts, potato, leeks and carrots with dill horseradish sauce, green pea hummus as an appetizer, and lemon/rosemary cupcakes with home made strawberry icecream. This lamb recipe takes planning, but I would do it again for a very special occaison.
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  • capedread 17 years ago
    nice one sounds great can't wait to try it out.
    love the unusual, top banana :}
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  • dancegypsy67 17 years ago
    Really? This looks so cool! And I don't even like strawberries. Now I'm looking forward to the season!
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alagrecque Thessaloniki, GR

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