Recipe by Andy Jewell
This recipe gives the traditional lamb a bit of a lift. The anchovies might seem strange in a meat dish, but they do enhance the flavour and are not at all fishy. The use of red currant jelly both sweetens and enriches the gravy - no gravy browning or stock cubes are necessary.
Top Review by Bokenpop aka Madeleine
Simple to make and the result is a wonderful flavour treat! I did not have red currant jelly and so used a large dollop of what I did have on hand - strawberry jam! That was the only change I made to the recipe. Please don't let the anchovies put you off. They give a most interesting background dimension and as one other reviewer said, they DO make a difference to the overall flavour combination. Thanks for sharing a recipe that made our Easter dinner superb!
- 2 kg leg of lamb
- malt vinegar
- 1 garlic clove, thinly sliced
- 1 sprig fresh rosemary
- 2 anchovy fillets, cut into slivers
- 1 tablespoon olive oil
- 1 cup red wine
- 2 teaspoons red currant jelly
Directions See How It's Made
- Sprinkle the lamb joint with malt vinegar and thoroughly dry it.
- Using a sharp knife, make a series of deep cuts all over the meat.
- Stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.
- Rub the olive oil all over the lamb joint.
- Place a roasting tin into the oven and preheat to very hot (220°C).
- Place the lamb joint in the roasting tin and cook for 15 minutes per pound with 15 minutes over (reduce the cooking time by 10-15 minutes if you prefer a pinker joint).
- About half an hour before the end of cooking, pour half the wine over the joint.
- Remove the lamb from the oven and put it in a warm place to set.
- Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
- Add the red currant jelly and stir to dissolve.
- Strain the juices into a pan and add some of the water you have cooked the vegetables in (thickening with cornflour- if liked) and bring to the boil.
- Carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.