• 6servings
  • 557calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 leg of lamb , about olive oil

  2. 3-4 sprigs rosemary

  3. sea salt

  4. 1 onion , chopped

  5. 2 garlic clove , bashed

  6. 1 carrot , peeled and roughly chopped

  7. 1 celery stalk, washed and roughly chopped

  8. 300ml red wine

  9. 500ml lamb stock

  10. 1 tbsp redcurrant jelly

Instructions Jump to Ingredients ↑

  1. Heat the oven to 190C/fan 170C/gas 5. Put the lamb in a shallow roasting tray and rub olive oil all over the surface. Make holes in the lamb with a small sharp knife and stick a few sprigs of rosemary in each. Sprinkle with sea salt flakes.

  2. Roast for 11/2 hours. Leave to rest loosely covered with foil for at least 30 minutes while you make the gravy.

  3. To make the gravy, fry all the vegetables in 1 tbsp olive oil until well browned. Add the juices from the lamb, the red wine and stock and simmer until reduced by half. Stir in the redcurrant jelly until dissolved. Strain the liquid into a jug and serve piping hot.


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