SERVES 6
-1.5kg/3 1|4 lb leg of lamb;
- 4 garlic cloves, sliced;
- 2 fresh rosemary sprigs;
- 30ml/2tbsp light olive oil;
- 300ml/1|2 pint/1 1|4 cups red wine;
- 5ml/1tsp honey;
- 45ml/3 tbsp redcurrant jelly;
- sea salt and ground black pepper;
- spring vegetables, to serve.
For the roast potatoes
- 45 ml/3 tbsp olive oil;
- 1.3 kg/3lb potatoes, such as Desiree, peeled and cut into chunks.
For the mint sauce
- about 15g/1|2oz fresh mint;
- 10ml/2tsp unrefined caster (superfine) sugar or rapadura;
- 15 ml/1 tbsp boiling water;
- 30ml/2 tbsp white wine vinegar.
1. Heat the oven to 220C/425F/Gas 7. Make small slits all over the lamb. Press a slice of garlic and a few rosemary leaves into each, then place in a roasting pan and season well. Drizzle the oil over the lamb and roast for 1 hour.
2. Meanwhile, mix the wine, honey and redcurrant jelly in a small pan and heat, stirring, until the jelly melts. Bring to the boil, then reduce the heat and simmer until reduced by half. Spoon this glaze over the lamb and return it to the oven for 30-45 minutes.
3. Put the oil in a roasting pan on the shell above the meat. Boil the potatoes for 5-10 minutes, then drain them und fluff up the surface with a fork. Add the potatoes to the hot oil and baste well. Roast for 45 minutes, or until crisp.
4. Place the mint on a chopping board an scatter sugar on top. Chop the mint finely, then transfer to a bowl. Add the boiling water and stir until the sugar has dissolved. Add 15m/1tbsp vinegar and taste the sauce before adding the remaining vinegar.
5. Remove the lamb from the oven, cover it loosly with foil and set it aside in a warm place to rest for 10-15 minutes brfore carving. Serve with the crisp roast potatoes, mint sauce and spring vegetables.
Nutritional info per portion: Energy 732kcal/3080 kj; Protein 78g; Carbohydrate 36.4g of which sugar 4.2g, Fat 31.6g of which saturate 12.7g, Cholesterol 257mg, Calcium 36mg, Fibre 2.2g, Sodium 182mg.