Roast Leg Of Lamb

1. 1

   Sprinkle the lamb joint with malt vinegar and thoroughly dry it.

2. 2

   Using a sharp knife, make a series of deep cuts all over the meat.

3. 3

   Stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.

4. 4

   Rub the olive oil all over the lamb joint.

5. 5

   Place a roasting tin into the oven and preheat to very hot (220u00b0C).

6. 6

   Place the lamb joint in the roasting tin and cook for 15 minutes per pound with 15 minutes over (reduce the cooking time by 10-15 minutes if you prefer a pinker joint).

7. 7

   About half an hour before the end of cooking, pour half the wine over the joint.

8. 8

   Remove the lamb from the oven and put it in a warm place to set.

9. 9

   Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.

10. 10

    Add the red currant jelly and stir to dissolve.

11. 11

    Strain the juices into a pan and add some of the water you have cooked the vegetables in (thickening with cornflour- if liked) and bring to the boil.

12. 12

    Carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.

* Per serving · 4 servings · Values may vary.