| Prep: 20 mins | Cook: 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 381 | 18g | 8g | 11g |
| sugars | fibre | protein | salt |
| 8g | 2g | 24g | 0.79g |
There’s no experience quite like tasting a dish that takes you on a culinary journey to a different part of the world. For me, one such dish is the Roasted Lamb with Currant Sauce – a delightful melange of sweet and savory aromas that vibrant Miami kitchens are known for. This recipe does not shy away from the bold flavors of the Mediterranean, pairing hearty and succulent lamb with a tangy, fruit-based currant sauce. I simply adore how this combination visually captures the essence of culinary fusion, in much the same way I’d proudly serve up a Cuban-inspired tapa or a cool, Caribbean cocktail.
A Dance of Flavours
Just as I draw upon my dance instruction experiences to make new routines, I take inspiration from my Cuban and Spanish roots when it comes to the kitchen. The Roasted Lamb with Currant Sauce is indicative of this approach – bringing together the rich flavors of roast lamb, commonly associated with robust Spanish cuisine, and the tangy goodness of currants, a fruit boasting a long-standing presence in Caribbean fare.
Just imagine the slow-roasted, tender meat laden with the aromatic infusion of rosemary and garlic, indulgently drizzled with an exquisite sauce made from fresh, sharp red currants, sweetened with a hint of sugar, and perfected with a velvety texture thanks to the cornstarch. The dish is a tantalizing dance of flavors that I can’t get enough of.
Healthful & Heartful
What adds to my love for this dish is not just its delectable blend of flavors but also its array of health benefits. Roasted lamb provides a significant amount of protein that contributes to muscle building and recovery, and is rich in Vitamin B12, essential for brain health. Additionally, the fresh red currants used in the sauce are a wonderful source of Vitamin C and antioxidants, beneficial for boosting immunity and rejuvenating skin health. Plus, the use of olive oil adds healthy fats to this recipe, while fresh rosemary brings a dash of anti-inflammatory action to the table.
The Roasted Lamb with Currant Sauce is a versatile dish that brings a bright note of rustic class to your dinner spread. It pairs excellently with a variety of sides – think sizzling Spanish patatas bravas or a salad of mixed greens. While you’re at it, consider rounding off the meal with a fruity sangria or a Cuban-inspired mojito for a complete gourmet experience.
Just as I continue to explore the rhythm of different dance styles, I believe that the beauty of food lies in constant experimentation and fusion of flavours. I hope this recipe inspires you in the kitchen as much as it does me. Find the full recipe here and delight in the perfect blend of Mediterranean robustness and Caribbean tang.
What You’ll Need
- 2 lb boneless leg of lamb
- 2 teaspoons of fresh rosemary leaves, chopped
- 2 cloves of garlic
- Olive oil
- Salt
- Black pepper
- 2 cups red currants
- 1/4 cup white sugar
- 2 tablespoons cornstarch
- 1/2 cup water
Method
Step One
Preheat your oven to 425°F (220°C). While it’s heating, prep the lamb by patting it dry with paper towels. Season it generously with salt and black pepper to taste. Afterwards, mince the garlic and finely chop the fresh rosemary leaves. Then mix these together and rub onto the leg of lamb.
Step Two
Using a roasting pan with a rack, place the leg of lamb with the fatty side up. Drizzle some olive oil over the lamb. Roast in the preheated oven for about 20 minutes, then reduce the temperature to 375°F (190°C). Continue to roast for an additional 60 minutes, or until your meat thermometer inserted into the thickest part of the lamb registers 135°F for medium rare, or 150°F for medium.
Step Three
As the lamb roasts, prepare your sauce. Combine the red currants and sugar in a saucepan. Cook over medium heat until the sugar has fully dissolved and the currants have released their juices. This should take around 10 minutes.
Step Four
In a small dish, stir together the cornstarch and water until smooth; then slowly whisk this mixture into the currant sauce. Continue to cook and stir until the sauce thickens to your desired consistency. Remove from heat.
Step Five
When done roasting, remove the lamb from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the meat. Carve the lamb into thin slices and serve it hot with the currant sauce. Enjoy your Roasted Lamb with Currant Sauce.
