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Step 1: Heat oven to 350°F and turn stove on to level 4. Trim the lamb of any excess fat. Cut each clove of garlic into fine slivers. Pierce holes all over the lamb and push pieces of garlic into the holes. Season the lamb well.
Step 2: Lightly oil the oven. Add the lamb and four sprigs of the rosemary. Cover and roast, allowing 30-35 minutes per lb. depending on how well you prefer meat to be cooked.
Step 3: When finished cooking, remove the lamb and allow to rest for 10-15 minutes before carving. Cover with foil and a clean towel. Drain the fat from the oven.
Step 4: Place the open oven on the stove, remove the cooked pieces of rosemary. Add the water and red wine, bring to a simmer, stirring, removing any roasting residues from the base. While simmering, stir in the redcurrant jelly and small pieces of the blended flour and butter. Stir thoroughly while the sauce thickens.
Step 5: Add the remaining finely chopped rosemary. Taste and adjust the seasoning.
Step 6: Carve the lamb into thick slices and serve with a little of the sauce poured over top.
More Info: Serve with baby roast potatoes and a green vegetables.
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