Grilled lamb roast and cranberry sauce
4 pieces of lamb roast
Salt and pepper
Butter for roasting
Sauce
3 tablespoons of light muscovado sugar
1 dl cranberries
2 dl O'Haras Celtic stout beer
2 dl bouillon from frying the roast
1 carrot (chopped)
1 onion (chopped)
Fresh thyme
½ dl Condimentum Etruscus or Vincotto
A big lump of butter for glazing the sauce
OR
EPC cranberry and balsamic ready sauce
Spice the roast pieces and fry them in butter and then put
them in an oven pan side by side. Roast them in 150ºC for around
20min (until the inside temperature of the roasts is 52ºC). Wrap
the roasts in folio. Prepare the sauce while the roasts become
ripe. Melt the sugar (be careful). Add the berries and stir them
until they become juicy. Add the beer and the chopped vegetables
and thymes. Add also the bouillon collected when frying the roasts
earlier. Cook for 20min and strain the sauce. Add a big lump of
butter in the sauce. Slice the roast and serve with the dark and
dazzling sauce with one of these side dishes mentioned below.