About this recipe: Saltmarsh lamb from the Holker Estate in Cumbria is naturally reared on the salt marshes and grazes on the local heather – the sweetness from the heather and saltiness from the water imparts delicious flavour to the meat.
Goes well with Jacob's Creek Reserve Cabernet Sauvignon.
Really simple and very tasty. Modified it a little as I am doing Slimming World so i used Frylight spray rather than olive oil, I omitted the red currant jelly and I reduced the amount of port but it was still lovely and rich and the veg were beautiful and the garlic added a lovely sweetness to the dish. It went down well with the husband so I will definitely make this again. - 29 Dec 2012
Delicious recipe. I substituted cranberry sauce for the redcurrant jelly as I didn't have any and it tasted yummy. - 04 Oct 2012