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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.
2. Roast for 11/2 hours. Leave to rest loosely covered with foil for at least 30 minutes while you make the gravy.
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.

Per serving

557 kcalories, protein 60.3g, carbohydrate 4.1g, fat 31.6 g, saturated fat 14.3g, fibre 0.3g, salt 1.2 g

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• Jo

  14 April 2008

  Jo rated and commented on this recipe

  

  Very easy and very tasty.....even the kids loved it!

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• Tracym

  15 April 2008

  Tracym rated and commented on this recipe

  

  Delicious. First time I have ever cooked lamb and it went down very well with my family. I also made the new potatoes with garlic and lemon. Makes a lovely roast for a warm day.

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Ingredients

• 1 leg of lamb , about 2½kg
• olive oil
• 3-4 sprigs rosemary
• sea salt

RED WINE GRAVY

• 1 onion , chopped
• 2 garlic clove , bashed
• 1 carrot , peeled and roughly chopped
• 1 celery stalk, washed and roughly chopped
• 300ml red wine
• 500ml lamb stock
• 1 tbsp redcurrant jelly

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 1 hour 45 minutes

Ingredients

• 1 leg of lamb , about 2½kg
• olive oil
• 3-4 sprigs rosemary
• sea salt

RED WINE GRAVY

• 1 onion , chopped
• 2 garlic clove , bashed
• 1 carrot , peeled and roughly chopped
• 1 celery stalk, washed and roughly chopped
• 300ml red wine
• 500ml lamb stock
• 1 tbsp redcurrant jelly

Per serving

557 kcalories, protein 60.3g, carbohydrate 4.1g, fat 31.6 g, saturated fat 14.3g, fibre 0.3g, salt 1.2 g

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