Slow-roasted leg of lamb with redcurrant gravy
- 2 garlic cloves, crushed
- 1 level tbsp finely chopped fresh rosemary
- 1 level tbsp Asda Coarse Grain French Mustard
- 1 level tsp dried oregano
- 2kg Butcher's Selection New Zealand Leg Of Lamb
- 175ml rosé or red wine
- 1 Knorr Reduced Salt Beef Stock Cube
- 1 level tbsp redcurrant jelly
- 1 level tbsp cornflour
Pre-heat the oven to 160C/140C Fan/Gas 3. Mix the garlic and rosemary, mustard and oregano to make a paste. Season with pepper.
Using the point of a sharp knife, make small incisions all over the lamb. Push the paste into the incisions. Put in a roasting tin and pour the wine around it. Cover the tin with foil, leaving plenty of room inside for the air to circulate. Seal the foil around the edges of the tin.
Cook in the oven for 3 hours and 30 minutes. Remove the foil and cook, uncovered, for another 20 minutes.
Transfer the lamb to a serving platter and cover loosely with foil. Leave to rest for 15 minutes before carving.
Meanwhile, make the gravy. Skim the fat from the roasting juices, then pour into a measuring jug. Make up to 300ml if necessary and transfer to a pan. Dissolve the stock cube in 300ml hot water and add to the pan with the redcurrant jelly. Stir until the jelly melts. Mix the cornflour with 3 tbsp cold water and stir into the pan. Heat until boiling, stirring all the time, and simmer for 2 minutes.
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