Rosemary Roast Lamb with a Red Wine and Redcurrant Gravy
Preparation time: 15 minutes
1.5kg Budgens British whole leg of lamb
2 cloves garlic, peeled and cut into slithers
1 small glass of red wine
2 tbsp fresh rosemary, leaves removed from stalk
15g plain flour
300ml brown stock
1 tsp redcurrant jelly
1. Preheat the oven to 220°c/gas mark 7.
2. Using a small knife, make several incisions in the lamb. Insert a slither of garlic and a small sprig of rosemary into each incision. Season the top of the lamb with black pepper. Place in the oven for 20 minutes then turn down the oven to 190°c/gas mark 5 and cook for a further 1 hour 15mins.
3. 30 minutes before the end of cooking pour over the wine and return the lamb to the oven. When the lamb is cooked, remove from the oven and the roasting tray and rest for 15 minutes.
4. Meanwhile pour off most of the fat leaving about 2 tbsp. Add the flour and stir over a low heat until the flour turns a nutty brown colour. Remove from the heat and stir in the stock and redcurrant jelly. Return to the heat, bring to the boil and simmer. Cook until the gravy reduces by half.
The SuperValu range is stocked in Budgens stores which are owned and operated by independent retailers. To find your nearest store visit www.budgens.co.uk