Lamb Loin With Lingonberry Sauce

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 lbs lamb loin, boneless
• 1 tablespoon rapeseed oil
• 2 tablespoons dijon mustard
• 1/2 teaspoon thyme, dried
• 1/2 teaspoon oregano, dried
• salt, to taste
• pepper, to taste
• 1 bay leaf
• 1/2 cup ruby port or 1/2 cup grape juice
• 1/2 cup beef broth
• 3 garlic cloves, halved
• 1/2 cup ruby port or 1/2 cup grape juice
• 1/2 cup chicken stock
• 1/2 cup whipping cream
• 1/2 teaspoon thyme, dried
• 1/2 cup lingonberry jam or 1/2 cup raspberry jam or 1/2 cup blackberry jam
• 1 tablespoon red wine vinegar
• 1/2 teaspoon orange peel, grated
• salt, to taste
• pepper, to taste

Recipe

• 1 brown lamb in oil-wipe out oil if any left and you are using same pan for roasting.
• 2 place meat in either a roasting pan or crock pot (line your crock pot).
• 3 spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
• 4 add port/grape juice, stock, and garlic.
• 5 roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. concerning the crock pot timing it depends upon your crock pot size and model, i would go with almost 8 hours as mine is old one.
• 6 let the lamb rest tented with foil for 15 minutes before slicing, or it will be dry for sure.
• 7 reserve juices into sauce pan that is separate from sauce.
• 8 sauce:.
• 9 get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
• 10 start to boil reserved juices from meat to degrease.
• 11 add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
• 12 taste and season with salt and pepper.
• 13 slice lamb thinly and serve with sauce.