Glazed Cannon of Lamb

This autumnal recipe will warm your cockles on a cold day for sure. Using the subtle combination of lamb and redcurrant jam, this glazed cannon of lamb will delight your tastebuds.

Substitute for apricot jam if you need

The great thing about lamb is that it can stand alone flavour-wise, but it can also go with a lot of flavours. If you can’t find redcurrant jam, you can use cranberry jelly or apricot jam in this recipe instead. Anything fruity that can offset the earthiness of the meat.

Glazed Cannon of Lamb

Course: DinnerCuisine: European


Prep time


Cooking time




  • 1 large cannon of lamb (sirloin)

  • 1 shallot, finely chopped

  • 1 sprig of rosemary, finely chopped

  • 1-2 large tablespoons of redcurrant or apricot jam

  • 1/2 cup of red wine

  • 1/2 cup of stock

  • 1/4 tsp of cornflour if needed


  • Sear your lamb sirloin on each side and then transfer to an oven dish to finish the cook. You want it slightly pink.
  • Using the searing pan, add the chopped shallot, chopped rosemary and the red wine to deglaze the pan.
  • Once deglazed and cooked down a little, add the redcurrant jam and stock and cook down until the sugar in the jam thickens the sauce
  • If it doesn’t thicken, add a little cornflour
  • Remove the lamb from the oven and glaze it with this sauce as it rests. Serve the rest of the sauce on the side. Serve the lamb with asparagus, green beans, gratin potatoes or crushed baby potatoes.