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Rolled leg of lamb with port and redcurrant jus
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3 tbsp finely chopped rosemary
3 tbsp finely chopped flat leaf parsley
5 garlic cloves, crushed
2 tbsp lemon juice
1 tbsp dijon mustard
2 tsp olive oil
1.2kg extra trimmed whole boneless leg of lamb*
1 tbsp redcurrant jelly
20g unsalted butter, chilled
1. Mix together the herbs, garlic, lemon juice, mustard and oil; season. Rub this all over the lamb, then put in a roasting tin and leave to come to room temperature before cooking.
2. Preheat the oven to 180˚C, gas mark 4. Roast the lamb for about 50 minutes for medium, or 1 hour-1 hour 10 minutes for well done. Cover with foil if it’s browning too quickly.
3. Remove from the oven, lift onto a carving board and rest for 20 minutes, loosely covered with foil. Tip the juices from the roasting tin into a small pan and add the port and jelly. Bring to the boil, then bubble until the sauce is syrupy. Finish by whisking in the butter; season and serve with the lamb
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in Wed Nov 01 14:25:02 GMT 2017.