Best Roast Leg Of Lamb With Red Currant Jelly Gravy Recipes

LAMB IN REDCURRANT JELLY

Steps:

• Trim the meat of excess fat.
• Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
• Heat the oil in a large frying pan, and brown the chops well.
• Place in an oven-proof dish.
• Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
• Add the jelly, rind and juice, stock and sauces.
• Stir until heated through then pour over the chops.
• Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
• Remove the chops, and pour the sauce into a frying pan.
• Boil rapidly until the sauce has reduced and thickened.
• Return the chops to the sauce to serve.
• This goes very well with mashed potatoes and a green vegetable.

ROAST LEG OF LAMB

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.

LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)

Steps:

• If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
• Put 2 tablespoons water into the crock-pot and place the lamb inside.
• Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
• Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
• Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
• About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
• Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
• Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!

SLOW ROAST LEG OF LAMB WITH WHITE WINE

Steps:

• Preheat the oven to 325°F.
• Pour the oil into a large, sturdy roasting tin and set it over the stove top.
• Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
• Season the lamb with salt and pepper then roll it in the flour.
• Brown the lamb all over in the hot oil for 5-10 minutes.
• Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
• Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
• Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
• Take the lamb out of the tin and place on a large board to rest in a warm place.
• If needed skim off and reduce the pan juices, mash up the onions a bit.
• Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.