Directions:
- Pre-heat the oven to 375°F (190°C).
- Crush 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.
- Spread 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.
- Bring 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.
- At 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.
- Meanwhile, 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.
- Once 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.
- For 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.
- Serve lamb with gravy and offer Redcurrant and Mint sauce separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.23 Kcal (1056 kJ) | ||
| Calories from fat | 124.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.85g | 21% | |
|---|---|---|---|
| Cholesterol | 57.46mg | 19% | |
| Sodium | 232.1mg | 10% | |
| Potassium | 216.87mg | 5% | |
| Total Carbs | 7.51g | 3% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 13.66g | 27% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 60.8mg | 338% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 166.32 Kcal (696 kJ) | ||
| Calories from fat | 82.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 21% | |
|---|---|---|---|
| Cholesterol | 37.89mg | 19% | |
| Sodium | 153.04mg | 10% | |
| Potassium | 143mg | 5% | |
| Total Carbs | 4.95g | 3% | |
| Sugars | 3.24g | 20% | |
| Dietary Fiber | 0.71g | 4% | |
| Protein | 9g | 27% | |
| Vitamin C | 2.2mg | 6% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 40.1mg | 338% | |
| Calcium | 22.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Garlic Smashed-Potato Salad
Heads garlic, Extra-virgin olive oil, Dry white wine, Salt and 3 more.. -
Cherry Tomatoes on Provolone Garlic Bread
Tomatoes, Scallions, coarsely chopped (white part only ) and 11 more.. -
Roasted Pork with Sage, Rosemary, and Garlic
Boneless pork loin (about 2 lb) and 6 more.. -
Savory Leg of Lamb
Lemons, Fresh rosemary, Garlic cloves and 6 more.. -
Lamb Kleftiko
Lamb shanks, Lamb chops, Lemons, Garlic, Bay leaves and 6 more..
Also Try
-
-
Roast Lamb With Lemon and Herbs
Lamb, roast, Chopped fresh thyme, Chopped fresh rosemary and 6 more.. -
Roast Lamb With Tomatoes and Artichoke Hearts
Boneless leg of lamb , trimmed of excess fat and 7 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
