Rose lamb

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Serves: 4

By grizeldagrimes

(1 Vote) 1


  • 2-3 tbsp redcurrant jelly

  • 4 neck lamb fillet

  • 2 cloves garlic peeled and sliced finely

  • 1/2 bottles rose wine

  • 3 sprigs rosemary


  1. Seal the lamb in a hot frying pan and remove from pan.
  2. Using the same pan, add garlic, rosemary and red currant jelly.
  3. Heat until jelly melts.
  4. Put the lamb in this mixture for 3 minutes.
  5. Transfer to deep dish.
  6. Cover with the rose wine and cook in a slow oven for at least one and a half to two hours.

Handy Hint

When cooked, the lamb should be so tender, it falls apart.

Additional Information

  • Can Freeze

  • Make Ahead

  • lamb

  • Meat

  • Winter

  • Main Course

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • grizeldagrimes 03/04/08 09:46

    not the most attractive piece of meat, but worth it for the excellent flavour. This dish is great for popping in the oven and leaving. if left in longer than stated times, provided there is plenty liquid, the dish will not spoil. could also be cooked in a slow-cooker.