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    Baked Lamb with Rosemary with Redcurrant and Mint Sauce

    groovycook1709
    groovycook1709
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    Baked Lamb with Rosemary with Redcurrant and Mint Sauce Empty Baked Lamb with Rosemary with Redcurrant and Mint Sauce

    Post by groovycook1709 Thu Dec 15, 2011 8:25 am


    Baked Lamb with Rosemary with Redcurrant and Mint Sauce


    Baked Lamb with Rosemary with Redcurrant and Mint Sauce BakedLambwithRosemarywithRedcurrantandMintSauce-1

    Serves 6

    Ingredients
    1 x 4-4 1/2 lb (1.8-2 kg) leg of lamb
    2 level tablespoons chopped fresh rosemary leaves plus 1 sprig of rosemary
    1 clove garlic
    1 tablespoon extra virgin olive oil
    10 fl oz (275 ml) dry white wine
    1/2 level teaspoon sea salt
    freshly milled black pepper

    For The Sauce:
    3 level tablespoons good-quality redcurrant jelly
    4 level tablespoons chopped fresh mint
    3 tablespoons red wine vinegar
    salt and freshly milled black pepper

    Method
    Pre-heat the oven to gas mark 5, 375°F (190°C).

    You will also need a roasting tin.

    First of all, crush the garlic and sea salt together to a purée, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later).

    Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer.

    Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug – the sauce doesn't need to be warm.

    When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.

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