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Easter leg of lamb with redcurrant and herbs

A perfect, succulent roast recipe

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Calories	595
Total Fat	31g
Saturated Fat	14g
Total Carbohydrate	1g
Sugars	--

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Leg of lamb - Easter recipes - Easter food ideas - lamb dishes

Serves: 8

Edit

Total Time: 135

Prep Time: 15

Cook Time: 120

Ingredients

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2 cloves of garlic, grated
1 bunch flat-leaf parsley, leaves only, finely chopped
few stalks of fresh rosemary, leaves chopped
2 teaspoon(s) redcurrant jelly
2 teaspoon(s) English mustard
1 tablespoon(s) olive oil
3.2 kilogram(s) leg of lamb
2 large glasses of rosé or white wine

Preheat oven to gas mark 7/210°C (200°C in a fan oven). Add garlic, parsley, rosemary, redcurrant jelly and mustard to a bowl. Drizzle in a little olive oil and mix till it becomes a paste, then season with sea salt and freshly ground black pepper.
Sit lamb in a large roasting tin and smother all over with paste. Roast for 30 mins then remove and pour in wine – be careful, as it will spit. Reduce temperature to gas mark 3/160°C (140°C in a fan oven), return lamb to oven and cook for about 1 hr 45 mins (15 mins per Ib), a little less if you like your lamb rare.
Remove, transfer to a serving plate, cover with foil to keep warm and leave to rest for 15-20 mins. Meanwhile, put roasting tin on hob and allow to bubble. Season to taste. Carve lamb across grain and serve along with juices.

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