Roast Leg Of Lamb

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 kg leg of lamb
• malt vinegar
• 1 garlic clove, thinly sliced
• 1 sprig fresh rosemary
• 2 anchovy fillets, cut into slivers
• 1 tablespoon olive oil
• 1 cup red wine
• 2 teaspoons red currant jelly

Recipe

• 1 sprinkle the lamb joint with malt vinegar and thoroughly dry it.
• 2 using a sharp knife, make a series of deep cuts all over the meat.
• 3 stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.
• 4 rub the olive oil all over the lamb joint.
• 5 place a roasting tin into the oven and preheat to very hot (220°c).
• 6 place the lamb joint in the roasting tin and cook for 15 minutes per pound with 15 minutes over (reduce the cooking time by 10-15 minutes if you prefer a pinker joint).
• 7 about half an hour before the end of cooking, pour half the wine over the joint.
• 8 remove the lamb from the oven and put it in a warm place to set.
• 9 meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
• 10 add the red currant jelly and stir to dissolve.
• 11 strain the juices into a pan and add some of the water you have cooked the vegetables in (thickening with cornflour- if liked) and bring to the boil.
• 12 carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.