ingredients
2.25kg leg of lamb, bone in
75ml olive oil
1tbsp chopped rosemary
2 large carrots, roughly chopped
1 onion, roughly chopped
small sprigs of bay, rosemary and thyme
pared zest and juice of 1 orange
1tsp plain flour
1/2 bottle rose wine
500 ml lamb, chicken or vegetable stock
1tbsp redcurrant jelly
method
1. Preheat the oven to 200C (fan 180C). Using a small knife, trim away any excess fat from the lamb and place the fat in the roasting tine. Then criss-cross the top and sides of the lamb with the knife, making shallow incisions. Mix half the olive oil with the rosemary, salt and pepper and set aside.
2. Place the roasting tin over a medium heat and warm the lamb fat with the remaining olive oil for a fe seconds. Add the lamb and rub the rosemary oil over the top and into the slashes. Keep turning the lamb over in the hot oil until it begins to colour all over.
3. Tip the vegetables and sprigs of herbs into the tin, sprinkle the lamb
Roast Spring Lamb with Rose Wine & Oranges
Perfect for Mothers' Day