Redcurrant and Red Wine Sauce

Serves: 8

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Total Time: 35

Prep Time: 10

Cook Time: 25

• 600 ml fruity red wine
• 6 tablespoon(s) redcurrant jelly
• 3 tablespoon(s) Worcestershire sauce
• Juice of 1 lemon and juice of 1 orange
• Roasting juices from the lamb
• 2 tablespoon(s) plain flour
• 2 teaspoon(s) English mustard powder

Method

1. Pour the wine into a small pan and add the redcurrant jelly, Worcestershire sauce and lemon and orange juice. Heat very gently until the jelly melts.
2. Spoon off fat from the tin the lamb was roasted in until 2tbsp remains. Put tin over a low heat and stir in flour and mustard powder to make a smooth paste.
3. Increase the heat and pour in the wine mixture a little at a time. Mix with a wooden spoon after each addition, scraping up any crusty bits. Once all the wine is in, swap the spoon for a whisk and whisk until the sauce is smooth. Reduce the heat and bubble gently for 10min, then pour into a warm jug.

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