Roast Leg of Lamb with Redcurrant and Rosemary Glaze

Roast leg of lamb is traditionally served as the main course of the Easter Sunday dinner in the UK. This goes back to the first Passover of the Jewish people, where the sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs at Passover so that the avenging angel of God would pass over their homes and bring no harm.

For Passover, or Seder, bitter herbs are used to symbolize the embittered slavery experienced by the Israelites in Ancient Egypt. The herbs ensure that this history is never forgotten, a fact that it is retold each and every Passover. The bitter herbs commonly used today are horseradish and Romaine lettuce, but may also include mint, coriander, chicory, endive, dandelion and sorrel.

As Jewish followers of Christ entered the new religion that built up around this historic figure, they brought with them their traditions. Christians speak of Christ as “The Lamb of God”, as he was sacrificed at Easter, thus traditions were recreated in the eating on roast lamb on the day representing his resurrection.

Ingredients:

2.3-2.5kg leg of lamb (bone in)

2 garlic cloves, sliced

2 large onions, thickly sliced

Sea salt and freshly ground black pepper to season.

For the glaze:

4 sprigs rosemary

50ml redcurrant jelly

30ml mustard powder

For the gravy:

20ml flour

500ml lamb stock

475ml red wine

Method:

To make the glaze:

Finely chop the leaves from half of the rosemary. Mix with the redcurrant jelly and mustard powder, whisk to combine and set aside.

Preheat the oven to 220C.

Pierce the lamb all over with a sharp knife, making pockets about 4cm deep in all the flashy parts. Put a slice of garlic and a couple of uncut rosemary leaves pocket. Season the meat all over with sea salt and freshly ground black pepper.

Spread the sliced onions in the base of a roasting pan that is big enough to hold the lamb. Lay the lamb on top and cover loosely with foil.

Roast for 30 minutes, then turn the oven down to 180C and roast for a further 30 minutes. Take the lamb out of the oven, remove the foil and brush the redcurrant mixture thickly over the lamb. Return the meat to the oven for 40 minutes for medium or 55 minutes for well done. Check periodically and replace the foil if the meat browns too much or if the glaze looks as though it might burn.

Transfer the leg of lamb to a warmed platter to rest for 15-20 minutes while you make the gravy. Deglaze the roasting pan with a little water if necessary on the hob over a medium heat. Sprinkle flour over the meat juices and onions in the pan. Cook for a few minutes, stirring, then gradually add the stock and red wine, whisking to prevent any lumps forming. Bring to the boil and stir while the gravy simmers briskly for 5 minutes or more while it thickens. Stir in any juices that might have formed under the resting lamb. Check for seasoning and add salt and pepper as required. Strain through a sieve into a warmed gravy jug and you are ready to serve.

Cook’s Tip:

The calculated time given here is for a 2.3kg leg of lamb. To calculate your cooking time if your lamb is a different weight:

Roast for 30 minutes at 220C, then roast at 180C for 20 minutes per kg for rare, 30 minutes per kg for medium and 40 minutes per kg for well done.