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1
Sprinkle the lamb joint with malt vinegar and thoroughly dry it.
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2
Using a sharp knife, make a series of deep cuts all over the meat.
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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.
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4
Rub the olive oil all over the lamb joint.
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5
Place a roasting tin into the oven and preheat to very hot (220u00b0C).
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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).
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7
About half an hour before the end of cooking, pour half the wine over the joint.
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8
Remove the lamb from the oven and put it in a warm place to set.
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9
Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
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10
Add the red currant jelly and stir to dissolve.
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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.
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12
Carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.
