Preheat the oven to fan 180C/
conventional 200C/gas 6. Using
a small knife, trim away any
excess fat from the lamb and
place the fat in the roasting tin.
Then criss-cross the top and
sides of the lamb with the knife,
making shallow incisions. Mix
half the olive oil with the rosemary,
salt and pepper and set aside.
Place the roasting tin over a
medium heat and warm the lamb
fat with the remaining olive oil
for a few seconds. Add the lamb
and rub the rosemary oil over the
top and into the slashes. Keep
turning the lamb over in the hot
oil until it begins to colour all over.
Tip the vegetables and sprigs
of herbs into the tin, sprinkle
the lamb with a little extra
salt and roast in the oven for
50 minutes or until the outside
fat starts to brown. Remove the
tin from the oven and turn the
temperature down to fan 140C/
conventional 160C/gas 4.
Scrape the vegetables away
from the bottom of the tin and
turn the lamb over. Baste with a
little of the fat, then continue to
roast for 45-50 minutes. Test by
inserting a metal skewer into
the thickest part of the leg: for
medium-rare meat, the tip
should feel warm to the touch
and the juices that run out of
the meat should be fairly pink.
Remove the lamb to a warmed
serving dish and cover with a loose
tent of foil. This will prevent heat
escaping and will allow the lamb
to relax while the gravy is made.
Blanch the orange zest in boiling
water for 1 minute until soft, then
drain and set aside. Remove the
vegetables from the roasting tin
(reserve any that aren’t too dark
for tucking round the roast), then
put the tin on a medium heat and
skim away all but 1 tbsp of the
fat. Sprinkle the flour in and stir
constantly. Add the wine, orange
juice and zest and stock and
boil rapidly for about 10 minutes
until the gravy thickens, colours
and is reduced by about half.
Taste and add salt and pepper
if necessary. Finally, stir in the
redcurrant jelly and simmer until
melted, then strain. Serve the lamb
surrounded by any reserved
vegetables, with the hot gravy.