recipes

[pippaspencer]

does anyone have a recipe for lamb cooked with rosemary and redcurrant jelly please?

[monkeygirl]

Ingredients
1 x 4-4 � lb (1.8-2 kg) leg of British lamb
2 level tblsp chopped fresh rosemary leaves plus 1 sprig of rosemary
1 clove garlic
1 tblsp extra virgin olive oil
10 fl oz (275 ml) dry white wine
� level tsp sea salt
freshly milled black pepper
For sauce:
3 level tblsp gd-quality redcurrant jelly
4 level tblsp chopped fresh mint
3 tblsp red wine vinegar
salt & freshly milled black pepper
Pre-heat oven to gas mark 5, 375�F (190�C).

First of all, crush garlic & sea salt toger to a pur�e, using a pestle & mortar, then add oil, chopped rosemary & a gd seasoning of pepper & mix well. Next, spread a large sheet of foil over roasting tin, place lamb on it & stab fleshy parts of joint several times with a skewer. Now spread rosemary mixture all over upper surface of lamb & tuck in a sprig of rosemary (as this makes a nice garnish later).
Bring edges of foil up over lamb, make a pleat in top & scrunch in ends. This foil parcel should be fairly loose to allow air to circulate. Bake lamb for 2 hours, then open out foil, baste joint well with juices & return it to oven for a furr 30 mins to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer.
Meanwhile, make sauce by combining redcurrant jelly & vinegar in a small saucepan & whisking over a gentle heat, till jelly melts into vinegar (a balloon whisk does this perfectly). Add chopped mint & some seasoning & pour into a jug � sauce doesn't need to be warm.
When lamb is cooked, remove it from oven & allow it to rest for 20 mins before carving. Discard foil, spoon off fat & make some gravy with juices left in tin: add white wine, stir & let it bubble until it has become syrupy. Season with salt & pepper if it needs it & pour into a warmed serving jug.