Slow roasted leg of lamb
- 600ml red wine
- 100ml gin (optional)
- 2 bay leaves
- 2 sprigs rosemary, plus extra to garnish
- 2 tbsp olive oil
- 1 shallot, chopped
- 1 carrot, sliced
- 1 leg of lamb (about 1.75kg)
- 2 tbsp redcurrant jelly
- 1 lamb stock cube (or beef stock cube)
- 1 tbsp cornflour
- Green beans, to serve
- Baby carrots, to serve
- Baby courgettes, to serve
Put the red wine, gin (if using), bay leaves, rosemary, olive oil, shallot and carrot in a saucepan. Heat slowly until boiling, then simmer, uncovered, for 20 minutes. Leave to cool completely and strain.
Put the lamb in a large non-metallic dish or freezer bag and pour over the marinade. Cover with cling film or seal the bag and chill overnight, turning the lamb occasionally.
Pre-heat the oven to 160C/140C Fan/Gas 3. Put the lamb and marinade in a roasting tin. Cover loosely with foil and just seal the foil at the edges of the tin. Cook for 2 hours, then remove foil and cook for a further 30 minutes.
When cooked, strain the marinade and juices into a measuring jug – you need 425ml. Leave the lamb to rest for 15 minutes.
Pour the marinade into a saucepan and add the redcurrant jelly and crumbled stock cube. Heat slowly, stirring occasionally, until simmering. Mix the cornflour with a little cold water until smooth, then add to the pan, stirring all the time. Simmer for a further 1 minute. Carve the lamb and serve with the redcurrant jelly sauce.
Please drink responsibly. For the facts, visit drinkaware.co.uk.