4 - 5 lb (1.8 - 2.25 kg leg of lamb
1/2 oz (15 g) salt
1/2 oz (15 g) salt
For marinade:
2 onions, peeled and sliced
2 carrots, sliced
3 tbsps olive oil
10 fl oz (300 ml) red wine vinegar
sprig of parsley
4 sprigs of thyme bay leaf
2 sprigs of sage
10 peppercorns, crushed
2 sprigs of rosemary
4 garlic cloves, peeled and sliced
12 juniper berries, bruised
2 1/2 pints (1.5 litres) red wine
2 carrots, sliced
3 tbsps olive oil
10 fl oz (300 ml) red wine vinegar
sprig of parsley
4 sprigs of thyme bay leaf
2 sprigs of sage
10 peppercorns, crushed
2 sprigs of rosemary
4 garlic cloves, peeled and sliced
12 juniper berries, bruised
2 1/2 pints (1.5 litres) red wine
For sauce:
7 fl oz (200 ml) double cream
2 tbsp redcurrant jelly
2 tbsp redcurrant jelly
method
1. Remove any loose skin from the lamb, pierce meat with a larding needle or sharp knife in about 20 places. Rub all over with salt. Place in a deep non metallic dish.
2. Fry onions and carrots in 2 tbsp olive oil for 2 minutes until soft. Add remaining marinade ingredients and bring to the boil. Simmer for 5 minutes. Allow to cool.
3. Pour marinade over lamb. Cover and leave for 2 to 3 days, turning lamb every morning and evening and basting occasionally.
Remove lamb from marinade and dry. Strain marinade and set liquid aside.
4. Place lamb in a roasting pan. Rub meat all over with remaining olive oil and then sear in a very hot oven Mark 8 (230°C) 450°F for 20 minutes.
5. Reduce heat to Mark 4 (180°C) 350°F and cook joint for 20 minutes per pound (450 g), basting with heated reserved liquid until all marinade is used and turning joint occasionally.
6. Remove joint from pan, place on a warm serving plate and leave to rest in a warm place for 20 minutes. For sauce, deglaze roasting pan by scraping the sol id if led cooking juices off the bottom of the pan and stirring with the rest of the cooking liquid, bring to the boil.
7. Continue boiling until reduced by half, add double cream and redcurrant jelly. Heat gently, strain and pour into sauce boat.
Carve the meat and serve with the sauce.
2. Fry onions and carrots in 2 tbsp olive oil for 2 minutes until soft. Add remaining marinade ingredients and bring to the boil. Simmer for 5 minutes. Allow to cool.
3. Pour marinade over lamb. Cover and leave for 2 to 3 days, turning lamb every morning and evening and basting occasionally.
Remove lamb from marinade and dry. Strain marinade and set liquid aside.
4. Place lamb in a roasting pan. Rub meat all over with remaining olive oil and then sear in a very hot oven Mark 8 (230°C) 450°F for 20 minutes.
5. Reduce heat to Mark 4 (180°C) 350°F and cook joint for 20 minutes per pound (450 g), basting with heated reserved liquid until all marinade is used and turning joint occasionally.
6. Remove joint from pan, place on a warm serving plate and leave to rest in a warm place for 20 minutes. For sauce, deglaze roasting pan by scraping the sol id if led cooking juices off the bottom of the pan and stirring with the rest of the cooking liquid, bring to the boil.
7. Continue boiling until reduced by half, add double cream and redcurrant jelly. Heat gently, strain and pour into sauce boat.
Carve the meat and serve with the sauce.
serving amount
serves 6 - 8
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