Sunday, May 21, 2006

Lemon-peppered Roast Leg of Lamb

Serves 8

6 anchovy fillets, chopped
1 teaspoon oil from the anchovies
3 cloves garlic, crushed
2·7 kg leg of lamb
Grated zest and juice of 1 lemon
Half a tablespoon mixed peppercorns, coarsely crushed
1 tablespoon fresh rosemary, finely chopped
2 tablespoons redcurrant jelly
For the gravy
2 tablespoons plain flour
200 ml red wine
400 ml stock
Salt and freshly ground black pepper

Pre-heat the oven to Gas Mark 5 (190°C, 375°F).

Mix the anchovies, oil and garlic together in a small bowl.

Use a small, sharp knife to make incisions into the lamb and push in the mixture. Place the lamb in a roasting tin and squeeze over half the lemon juice. Mix the lemon zest, peppercorns and rosemary together and press all over the meat.

Roast the lamb for 2-21/2 hours (depending on how pink you like the meat), basting every 30 minutes.

Ten minutes before the end of the cooking time, melt the redcurrant jelly in a small pan. Pour away the excess fat from the tin and brush the jelly on to the lamb. Return to the oven for 10 minutes until glossy and caramelised. Transfer to a carving dish and leave to rest for at least 20 minutes before carving.

For the gravy, place the roasting tin over a low heat on the hob and stir the flour into the juices until smooth. Gradually blend in the wine and stock, followed by the remaining lemon juice. Simmer for 5-10 minutes, then adjust the seasoning and serve in a warmed jug.

Carve the lamb in thin slices starting from the shank (bone) end.

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