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Leg of lamb with redcurrant jelly glaze
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Serves: 4 with leftovers
3 parsnips (about 300g), peeled and quartered
1 tbsp olive oil
4 charlotte potatoes (about 400g), cut into wedges
200g radishes, trimmed
1 garlic bulb, halved
5 rosemary sprigs
2 tbsp redcurrant jelly
Waitrose & Partners Boneless Extra Trimmed Welsh Half Leg of Lamb (about 750g)
200ml fresh chicken stock
1. Preheat the oven to 180˚C, gas mark 4. Put the parsnips in a large roasting tin and sprinkle over ½ tbsp oil. Season and roast for 15 minutes. Remove from the oven and add the potatoes, radishes, garlic halves and rosemary sprigs to the tin. Toss together in the remaining ½ tbsp oil and season.
2. Warm the redcurrant jelly in the microwave and brush all over the lamb. Season and sit the lamb on top of the veg, then pour in the stock. Roast for 1 hour, turning the veg halfway through. Ensure the surface of the meat is thoroughly cooked and the juices run clear, then remove from the oven and squeeze the roasted garlic out into the roasting tin. Mix with the veg and roasting juices and transfer to a serving dish.
3. Slice the lamb and arrange on top of the vegetables, drizzling with the roasting juices. Serve with steamed green vegetables and more redcurrant jelly on the side, if liked.
Radishes are a great addition to roasted vegetables as they have a nice pepperiness. You could also add turnips and carrots to the mix, if you like.
This recipe appeared within the October 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in September 2018.