Leg of lamb with redcurrant jelly glaze

Name: Leg of lamb with redcurrant jelly glaze
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 3 parsnips (about 300g), peeled and quartered; 1 tbsp olive oil; 4 charlotte potatoes (about 400g), cut into wedges; 200 g radishes, trimmed; 1 garlic bulb, halved; 5 sprig/s rosemary; 2 tbsp redcurrant jelly; 750 g Waitrose & Partners Boneless Extra Trimmed Welsh Half Leg of Lamb (about 750g); 200 ml fresh chicken stock

A one pan roast dinner with a sticky redcurrant glaze! The leftovers are wonderful cold in sandwiches.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins

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Ingredients

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 sprig/s rosemary
2 tbsp redcurrant jelly
750g Waitrose & Partners Boneless Extra Trimmed Welsh Half Leg of Lamb (about 750g)
200ml fresh chicken stock

Method

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.
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.
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.