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.
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