Roast Lamb With Madeira Sauce
A tender roast lamb recipe served with a rich Madeira sauce.
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Instructions
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Preheat oven to 475 F (220 C).
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Rub lamb with olive oil.
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Place lamb with rosemary on a rack in a roasting tin.
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Roast lamb for 45 minutes for rare or 60 minutes for medium-well.
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Rest lamb wrapped in foil and a towel for 30-60 minutes.
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Drain fat from roasting tin, then heat on stove until smoking. Add alcohol, reduce to a syrup, scraping pan.
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Stir in chicken stock and lamb juices, then reduce by two-thirds. Season, whisk in 1/4 teaspoon cold butter, then strain into a gravy boat.
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Slice rested lamb thickly and serve on hot plates with the sauce.
Nutritional Info (per serving)
Calories:
434 kcal
Carbohydrate:
5 g
Cholesterol:
120 mg
Fiber:
0 g
Protein:
35 g
Saturated Fat:
10 g
Sodium:
484 mg
Sugar:
2 g
Fat:
29 g
Unsaturated Fat:
0 g