Trimlestown Roast Sirloin

• 3 pounds lamb sirloin roast
• 2 ounces whiskey
• 10 ounces red wine
• 1 ounce butter
• 2 ounces flour, all-purpose
• 1 x salt and black pepper

1. Preheat oven to 350F (180C).
2. Wipe meat, season and place in a roasting pan.
3. Place pan in oven and cook for one hour.
4. Add the whiskey and wine to the pan.
5. Cook for a further hour, basting once more.
6. Remove the roast from the pan, place on a serving dish and keep warm.
7. Pour off excess fat from the meat juices, adding water to bring to about 15 oz.
8. Beat the butter into the flour to form a smooth paste.
9. Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil.
10. Simmer gently for 2 to 3 minutes to cook flour.
11. Correct the seasoning.
12. If the sauce is too thick, add a little more water.
13. Serve separately in a gravy boat.
14. Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich.

lamb sirloin roast, whiskey, red wine, butter, flour, salt

Taken from recipeland.com/recipe/v/trimlestown-roast-sirloin-37689 (may not work)