ROAST LEG OF LAMB

Roast Leg of Lamb image

Provided by Andy Jewell

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

Sprinkle the lamb joint with malt vinegar and thoroughly dry it.
Using a sharp knife, make a series of deep cuts all over the meat.
Stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.
Rub the olive oil all over the lamb joint.
Place a roasting tin into the oven and preheat to very hot (220°C).
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).
About half an hour before the end of cooking, pour half the wine over the joint.
Remove the lamb from the oven and put it in a warm place to set.
Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
Add the red currant jelly and stir to dissolve.
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.
Carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.