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5lb (2.25 kg) leg of lamb
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1 onion peeled and sliced
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Salt and Pepper
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2 tbsp plain flour
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1 tsp mustard powder
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1 pint (570ml) light red wine
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5 tbsp redcurrant jelly
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3 tbsp Worcester sauce
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Juice 1 lemon
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Salt and pepper
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Pre-heat oven to GM 5 / 190˚C
Place the onion slices in a roasting tin and put the lamb on top. Season with salt and freshly milled black pepper then place it, uncovered, in the middle of the oven. Roast for 30mins per pound basting regularly. If you like your lamb rare cook for 30 mins less. Insert a skewer and check the colour of the juices to see if it is cooked to your liking, the pinker the juices, the rarer the meat. When ready put on a warm plate, cover with tinfoil and rest for 30 mins in a warm place.
For the sauce remove the onion from the roasting tray and spoon off any excess fat, leaving approximately 2 tbsp behind. Place the tin on a direct low heat and stir in the flour and mustard powder until you have a smooth paste. Add the wine a little at a time whisking it in until it is all incorporated. Add the redcurrant jelly, lemon juice and Worcester sauce and seasoning. Whisk until the jelly has dissolved. Turn the heat down to the lowest setting and reduce for around 15 mins. Carve the lamb, garnish with rosemary and pour a little of the sauce over the top.
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