2 hrs 30 mins
My Yorkshire cousins tell me that British lamb is the best, and that 50,000 foxes can't be wrong!! Well, I think Aussie and NZ lamb is hard to beat, but to be honest, any lamb prepared like this has to be delicious. This recipe is posted in honour of the British phase of Kooka's Virtual World Tour, and of the tasty Lamb Henry I once ate in Kettlewell.
My Private Note
Units: US | Metric
- 1 (4 -4 1/2 lb) leg of lamb
- 2 tablespoons chopped fresh rosemary leaves
- 1 sprig rosemary
- 1 garlic clove
- 1 tablespoon extra virgin olive oil
- 10 ounces dry white wine
- 1/2 teaspoon sea salt
- fresh ground black pepper
For the Redcurrant and Mint Sauce
- 1Pre-heat the oven to 375°F (190°C).
- 2Crush the garlic and sea salt to a paste in a pestle and mortar. Add the oil, the chopped rosemary leaves and a good seasoning of pepper. Mix well.
- 3Spread a large sheet of foil over a roasting tin. Place the lamb on it and, with a skewer, stab the fleshy parts of the joint several times. Spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprig of rosemary.
- 4Bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. Ensure the parcel is loose to enable the air to circulate. Place the lamb in the oven and bake for 2 hours.
- 5At the end of 2 hours, open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. This should result in meat that is very slightly pink. If you prefer, cook it for more or less time.
- 6Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan. Whisk over gentle heat until the redcurrent jelly melts into the vinegar. Add the chopped mint and season with salt and pepper to taste. Pour into a jug and set aside until the lamb is ready to be served.
- 7Once the lamb is cooked, remove it from the oven, spoon off the fat and reserve the juices left in the tin to make gravy. Meanwhile, cover the lamb loosely with foil and allow it to rest for 20 minutes before carving.
- 8For the gravy, add the white wine to the reserved juices, stir and let it bubble until it has become syrupy. Season with salt and pepper to taste and pour into a warmed gravy boat.
- 9Serve lamb with gravy and offer Redcurrant and Mint sauce separately.
Browse Our Top Lamb/Sheep Recipes
Nutritional Facts for Roast Lamb Henry
Serving Size: 1 (375 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 698.1
- Calories from Fat 387
- Total Fat 43.1 g
- Saturated Fat 17.8 g
- Cholesterol 202.6 mg
- Sodium 373.1 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 0.4 g
- Sugars 5.8 g
- Protein 56.4 g
The following items or measurements are not included: