Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Lamb

Australian House & Garden recipe for leg of lamb with redcurrant, orange & mint sauce.

INGREDIENTS

40g butter, at room temperature
2 tablespoons chopped mint
2 tablespoons chopped parsley
1 teaspoon chopped thyme
1 clove garlic, crushed
1 teaspoon salt
Black pepper, to taste
1.8-2kg leg of lamb (bone in) Gravy
1½ tablespoons plain flour
75ml dry white or red wine
1½ cups (375ml) vegetable or beef stock

Sauce
4 tablespoons redcurrant jelly
Finely grated zest of 1 orange
1½ level tablespoons chopped mint

METHOD

1 Preheat oven to 180°C (160°C fan).

2 In a small bowl, mix together butter, mint, parsley, thyme, garlic, salt and pepper. Using a skewer, pierce lamb in several places and rub herb butter over top.

3 Place a sheet of foil large enough to loosely wrap lamb on a roasting tray. Place lamb on foil, bring edges together and seal well, allowing a little space to let air circulate within. Roast for about 1hr in centre of oven. Open foil, then cook a further 30mins, or until lamb is browned. (For rare or well-done meat, decrease or increase in-foil baking time). Transfer lamb to a warmed serving platter and cover loosely with a new sheet of foil.

4 To make gravy, pour juices from baking foil into roasting tray. Spoon off and discard most of fat, leaving juices. Place roasting tray on stove over medium heat. When liquid begins to boil, sprinkle in flour and stir into a smooth paste. Cook for 1min to brown. Add wine, bring to a boil, then gradually add stock. Season to taste and pour into a serving jug.

5 To make sauce, place redcurrant jelly in a small bowl. Break up with a fork, then stir in orange zest and mint. Pour into a jug to serve with lamb and gravy.