Glazed roast lamb
Prep:
20 mins
Cook:
90 mins
This glazed lamb recipe is so easy to make but quite impressive to serve at a dinner party or Sunday dinner
2kg leg of lamb
300g red currant jam
Finely grated zest and juice of 1 orange
Finely grated zest and juice of 1 lemon
4 tbsp ruby port
1/2 tsp ginger
1/2 tsp powder mustard
6 sprigs fresh rosemary
Heat the oven to 190°C. Gently heat the redcurrant jam, orange and lemon zest and juice, port, ginger, mustard and 3 small pieces of rosemary in a small pan. Once the jam is melted, let it simmer for about 5 minutes.
Take out the rosemary sprigs. Poke the lamb all over with a small sharp knife then stick small sprigs of fresh rosemary into the skin.
Put the lamb into a large oiled roasting dish. Brush the redcurrant sauce all over the meat.
Put in the oven for 20 minutes per 450g, basting with the sauce every 30 minutes.
Loosely top the dish with tin foil during the last hour of cooking.
Remove from the oven and set aside for about 15 minutes.
Carve the lamb and serve along with the redcurrant sauce.
Serves
6-8
Preparation Time
20 minutes
Cooking Time
90 minutes
Main ingredients
Lamb
Recipe Type
Dinner, Easy, Entertaining, Family Dinners
Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
