Roast Leg Of Lamb With Red Currant Jelly Gravy Recipes

ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY

Steps:

• Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
• Place lamb, fat side up on rack in open roasting pan.
• Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
• Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
• Add 1 1/4 cups water to roasting pan, cooking over medium heat, stirring to loosen bits. Add gin to liquid in cup, adding water to make 1 3/4 cups.
• In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
• Blend cornstarch, and 1/4 cup water until ii is thickened.
• Carve lamb and serve sauce separately.

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.