Tag Archives: redcurrant sauce

Luscious Baked Lamb with Rosemary and a Redcurrant and Mint Sauce

The 47th of 100 recipes chosen from the blog to go into my cookbook, this recipe belongs to the late summer when the foil-baking ensures the lamb retains its lusciousness!

This is a gorgeous summer Sunday roast recipe. The lamb ends up soft, sweet and juicy and the sweet, tart, piquant sauce is a perfect foil for this delicious joint.

Serves 6

What you need…

1.8 – 2 kg leg of lamb

2 tablespoon fresh rosemary leaves plus 3 further sprigs

1 clove garlic

1 tablesp olive oil

½ teaspoon rock salt

Black pepper

for the sauce

3 tablespoons redcurrant jelly

3 tablespoons red wine vinegar

4 tablespoons chopped fresh mint

Sea salt and black pepper

for the gravy

275ml dry white wine

Lamb stock cube

Chicken gravy granules

1 dessertspoon/tablespoon redcurrant jelly

Milk

Dash of double cream

What to do…

Crush together the garlic and rock salt to a purée in a pestle and mortar. Add the oil, chopped rosemary and season with salt and pepper.

Spread out a sheet of foil over a large roasting tin, placing the lamb on it. Stab the fleshy parts of the joint several times with a skewer. Now, spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprigs of rosemary – it makes a nice garnish later.

Bring the edges of the foil up over the lamb, make a pleat at the top and scrunch the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, base the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should produce the lamb very slightly pink – you can cook it for more or less time if you would prefer.

Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat till the jelly melts into the vinegar (a small balloon whisk does this perfectly). Add the chopped mint and some seasoning and pour into a serving jug – the sauce doesn’t need to be warm.

When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Whilst it is resting, spoon out the juices into a jug to make the gravy. Skim the fat off the top of the juices and put the remainder in a saucepan with the white wine. Stir and let it bubble until the gravy becomes syrupy. Add the stock cube for taste and then enough chicken granules to achieve the right consistency. Increase the depth of flavour with the redcurrant jelly. Taste. If it’s too sharp, add a little milk. For added richness, chuck in a dash of double cream.

Serve lamb, sauces and gravy with dauphinoise potatoes and a spring/summer vegetables. Enjoy!

Inspired by…

Delia Smith

How easy…

It’s one of those lazy Sunday dishes that pretty much takes care of itself.