- Serves: 6-8
- Cook Time:
- Prep Time: 15 minutes
- Effort: easy
- 1x2.25 kg leg of lamb
- 1 small onion, peeled and sliced
- a few sprigs rosemary, to garnish
- black pepper
For the Shrewsbury sauce
- 2 tbsp plain flour
- 1 tsp heaped mustard powder
- 570 ml Beaujolais red wine
- 5 tbsp redcurrant jelly, such as Tiptree
- 3 tbsp Worcestershire sauce
- 1 lemon, juice only
- black pepper
1. Preheat the oven to 190°C/gas 5. You will need a solid-based, flameproof roasting tin. First of all, place the meat in the roasting tin, tucking the slices of onion beneath it. Season the surface with salt and freshly milled black pepper, then place it, uncovered, in the preheated oven on the middle shelf.
2. Roast for 30 minutes per 450g - for a 2.25kg leg this will be 2 1/2 hours. Make sure that you baste the lamb at least 3 times while it is cooking, as this will help keep it juicy and succulent. If you like to serve your lamb quite pink, give it 30 minutes less cooking time.
3. To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked - the pinker the juice, the rarer the meat. When it is cooked as you like it, remove it to a carving board and keep it in a warm place to rest for 30 minutes.
4. Now, to make the sauce, spoon off any surplus fat from the roasting tin, tipping it to one side and allowing the fat to separate from the juices; you need to leave about 2 tablespoons of fat behind. Now place the tin over a direct heat turned to low and stir in the flour and mustard powder until you have a smooth paste that has soaked up all the fat and juices.
5. Next, add the wine, a little at a time, mixing with a wooden spoon after each addition. Halfway through, switch from the spoon to a whisk and continue to whisk until all the wine has been incorporated. Now simply add the redcurrant jelly, Worcestershire sauce, lemon juice and seasoning, then whisk again until the jelly has dissolved.
6. Now turn the heat to its lowest setting and let the sauce gently bubble and reduce for about 15 minutes, then pour it into a warm serving jug. Carve the lamb, garnish with the rosemary, pour a little of the sauce over and hand the rest round separately.
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