Heat oven to 220C/fan 200C/gas 7. Put
the potatoes and carrots onto a baking tray,
toss with the oil and rosemary, then season
well. Roast for 15 mins on the top shelf
until the veg is golden and almost tender.
Meanwhile, make the gravy. Put the wine
and stock into a small pan, then boil until
reduced by about two-thirds. Stir in the
redcurrant jelly, season and keep warm.
Rub the lamb in a little oil, then season.
Tuck the lamb in amongst the veg, then
return to the oven for 8-10 mins, turning
the lamb halfway through. Serve with the
redcurrant gravy and some green veg.