What can I tell you? Succulent, full of flavour, just falls off the bone – a real treat – and not just for Easter either – this recipe will be revisited on several spring and early summer Sundays – it is delicious, very moreish and cooks itself, allowing you to do other things! The redcurrant and mint sauce is simply the best and emphasises the lovely flavour of the lamb perfectly. If you haven’t tried this Delia-inspired recipe, give it a go – it’s an absolute winner!
What you need…
1 x 1.8 – 2kg leg of lamb
2 tablespoons chopped fresh rosemary leaves plus 3-4 sprigs
1 clove garlic, chopped
2 tablespoons olive oil
½ teaspoon rock salt
for the sauce & the gravy
250ml jar redcurrant jelly
3 tablespoons red wine vinegar
4 tablespoons chopped fresh mint
Sea salt and black pepper
275 ml dry white wine
1 x lamb stock cube
A good shake of Bisto lamb gravy granules
Glug of milk/splash of double cream
What to do…
In a small food processor, whizz together the rosemary leaves, garlic, olive oil, salt and pepper. (Use a pestle and mortar to crush and the salt and rosemary if you don’t have a small food processor).
Spread a large sheet of foil in a roasting tin and place the lamb on it. Stab the fleshy parts of the joint with a skewer. Spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprigs of rosemary.
Bring the edges of the foil up over the lamb, make a pleat in the top and scrunch the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for two hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. (This cooking time should produce the lamb very slightly pink: you can cook for less or more time according to how you like the joint served).
Meanwhile, make the sauce by combining 3 tablespoons of the redcurrant jelly with the vinegar in a small saucepan over a gentle heat. Use a balloon whisk to help dissolve the jelly into the vinegar. Add the chopped mint and some seasoning and pour into a jug – the sauce doesn’t need to be served warm.
When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: in a saucepan, combine the juices with the white wine and the remaining redcurrant jelly from the jar. When the gravy is hot, crumble in the lamb stock cube to intensify the flavour. To create a lovely consistency, add gravy granules until it looks how you would like it to. Taste. Add milk and/or cream to tone down any slightly acidic flavours and to ensure the gravy becomes rich and silky.
Rosemary-roasted root vegetables, John’s Yorkshire Puddings (both previously blogged) work well with spring greens, peas or broccoli.
Dead easy: baste it, pop it in the oven and it cooks itself!