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Ingredients
- leg of lamb 1, about 2½kg
- olive oil
- rosemary 3-4 sprigs
- sea salt
red wine gravy
- onion 1, chopped
- garlic 2 cloves, bashed
- carrot 1, peeled and roughly chopped
- celery 1 stalk, washed and roughly chopped
- red wine 300ml
- lamb stock 500ml
- redcurrant jelly 1 tbsp
Method
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Step 1
Heat the oven to 190c/fan 170c/gas 5. Put the lamb in a shallow roasting tray and rub olive oil all over the surface. Make holes in the lamb with a small sharp knife and stick a few sprigs of rosemary in each. Sprinkle with sea salt flakes.
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Step 2
Roast for 1½ hours. Leave to rest loosely covered with foil for at least 30 minutes while you make the gravy.
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Step 3
To make the gravy, fry all the vegetables in 1 tbsp olive oil until well browned. Add the juices from the lamb, the red wine and stock and simmer until reduced by half. Stir in the redcurrant jelly until dissolved.
Strain the liquid into a jug and serve piping hot.
Nutritional Information
- Kcals 557
- Carbs 4.1g
- Protein 60.3g
- Fat 31.6g
- Salt 1.26g
- Saturates 14.3g
- Fibre 0.3g