Royal Recipe: Prince Charles’ favourite ‘rich’ roast lamb with raspberry sauce

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According to the Queen’s former royal chef Darren McGrady, who worked at Buckingham Palace from 1982 to 1993, Prince Charles loved roast lamb. Prince Charles’s 50th birthday bash was held on November 14, 1998 at Highgrove House, with his girlfriend at the time in attendance, Camilla Parker Bowles, as well as celebrities like Geri Halliwell, and royalty like Queen Sonya of Norway. Michael Buerk and chef Paul Ainsworth have reimagined this unusual dish served at Prince Charles’s 50th birthday party and released a recipe to BBC One’s programme Royal Recipes. According to Ainsworth: “The fresh raspberries and raspberry vinegar in the sauce of this recipe cuts through the richness of the roast lamb”.

Ingredients

For the lamb

Two tbsp olive oil
One small saddle of lamb, boned and rolled, about 1.5kg
50g butter
sea salt and freshly ground black pepper

For the raspberry sauce

Olive oil
Lamb trimmings (from the saddle)
One onion, chopped
One carrot, finely chopped
One stick celery, finely chopped
One bulb fennel, finely chopped
Two sprigs rosemary
Two sprigs thyme
One bay leaf
250ml white wine
500ml lamb stock
250ml veal stock
80g raspberries
15g cold butter, cubed
Two tsp raspberry vinegar

To serve

Seasonal vegetables

Method

Start by preheating the oven to 180C. To make the lamb, heat the oil in a large frying pan, season the outside of the saddle with salt and pepper, and add it to the pan.

Then, brown the lamb all over for a few minutes, and add the butter and baste the lamb for a couple of minutes.

Transfer the dish to the oven and cook for one hour and 15 minutes for medium.

After removing from the oven, leave it to rest for 15 to 20 minutes.

Meanwhile, to make the sauce, heat a little oil in a saucepan over a medium heat, add the lamb trimmings and fry until browned.

Add the vegetables and herbs and fry until the vegetables start to caramelise.

Pour in the wine, simmer until most of the liquid has evaporated and then add the stock.

Bring to the boil, then simmer until the volume of liquid has reduced by two-thirds.

Stir in the raspberries and cook for five minutes, or until softened and starting to break down.

Strain into a clean pan then whisk in the cold butter and vinegar.

Slice the saddle of lamb and serve with the sauce and seasonal vegetables.

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