- 3tbsp each: chopped fresh rosemary, oregano and mint
- 3tbsp pine nuts, toasted
- 3 garlic cloves, peeled and thinly sliced
- 2kg boned leg of lamb (ask your butcher to do this)
- 200ml red wine
- 2tbsp flour
- 2tbsp redcurrant jelly
- Heat the oven to 220°C, 200°C fan. In a bowl, mix the herbs, pine nuts and garlic. Lay 9 pieces of string at even intervals on a board and place the lamb leg on top with the boned side up. Season well, then spread the herb mixture evenly all over the cut side of the lamb.
- Tie the lamb tightly so you have a cylindrical shape, then tie another piece of string all the way around the long side. Place the lamb in a roasting tin and cook in the top third of the oven for 25 minutes. Reduce the heat to 190°C, 170°C fan, and cook for a further 1 hour (for pink) to 1 hour 10 minutes (as in the picture).
- Thirty minutes before the end of cooking, pour the wine into the roasting tin and cover with a tent of foil. When the meat is cooked, remove from the tin and rest on a board for 15 minutes while you make the gravy.
- Scrape the pan with a spatula, pour the juices from the pan into a jug and skim off the fat. Add a tablespoon of the juices to a saucepan with the flour and cook, stirring on a medium heat for 2 minutes. Add the redcurrant jelly, then gradually add the rest of the juices, stirring constantly until the gravy has thickened slightly. Season.
- Carve the lamb into thin slices, and serve with the gravy and little potatoes roasted in olive oil.
This article originated on: www.womanandhome.com