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    Rolled leg of lamb with port and redcurrant jus

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    Rolled leg of lamb with port and redcurrant jus

    • Gluten Free
    • Preparation time: 20 minutes, plus resting
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 30 minutes, plus resting

    Serves: 6


    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*
    250ml port
    1 tbsp redcurrant jelly
    20g unsalted butter, chilled

    *Selected stores


    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

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    This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.


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