Trimlestown Roast Sirloin
Yield
10 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb sirloin roast
|
*
|
| 2 | ounces |
whiskey
|
|
| 10 | ounces |
red wine
|
|
| 1 | ounce |
butter
|
|
| 2 | ounces |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb sirloin roast
|
*
|
| 57.8 | ml/g |
whiskey
|
|
| 289 | ml/g |
red wine
|
|
| 28.9 | ml/g |
butter
|
|
| 57.8 | ml/g |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Wipe meat, season and place in a roasting pan.
Place pan in oven and cook for one hour.
Add the whiskey and wine to the pan.
Cook for a further hour, basting once more. Remove the roast from the pan, place on a serving dish and keep warm.
Pour off excess fat from the meat juices, adding water to bring to about 15 oz.
Beat the butter into the flour to form a smooth paste.
Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil.
Simmer gently for 2 to 3 minutes to cook flour.
Correct the seasoning.
If the sauce is too thick, add a little more water.
Serve separately in a gravy boat.
Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich.
