Dinner tonight: roast leg of lamb

Mint jelly is often used in lamb dishes. Here, switch things up by mixing red currant jelly into the drippings along with red wine to make a fabulous sauce.

Prep time 30 minutes 

Cook time 2 hours 

Serves 10

• 1 whole leg of lamb (about 3.5 kg/7 lb), trimmed
• 8 large garlic cloves, slivered
• 20 g (4 tsp) snipped fresh rosemary or 7 g (1 1/2 tsp) dried rosemary leaves, divided
• 15 g (1 tbsp) minced fresh mint
• 10 ml (2 tsp) dry mustard
• 7 g (1 1/2 tsp) salt, divided
• 2 g (1/4 tsp) freshly ground black pepper
• 125 ml (1/2 c) plus 15 ml (1 tbsp) cold water
• 1.5 kg (3 lb) unpeeled red-skinned potatoes, cut into 2 cm (1 in) chunks
• 500 g (1 lb) baby carrots, peeled
• 30 ml (2 tbsp) olive oil
• 750 g (3 c) cooked fresh or thawed frozen peas
• 250 ml (1 c) dry red wine or low-sodium beef broth
• 30 g (2 tbsp) cornstarch
• 125 ml (1/2 c) red currant jelly

1. Preheat the oven to 180°C (350°F). Place the lamb, fat side up, on a rack in a large roasting pan. Using a small pointed knife, insert the garlic slivers into the meat.
2. In a small bowl, combine 15 grams (three teaspoons) of the rosemary, the mint, mustard, five grams (one teaspoon) of the salt, the pepper and 15 millilitres (one tablespoon) of the water, then spread over the lamb.
3. Roast, uncovered, basting with the drippings, until the meat is the way you like it (70°C/155°F for medium), for about two hours.
4. After the lamb has been roasting for about 15 minutes, toss the potatoes with the carrots, oil, the remaining five grams (one teaspoon) rosemary and the remaining two grams (half teaspoon) salt in a 23 x 32-centimetre (nine x 13-inch) baking pan.
5. Roast, uncovered, in the same oven with the lamb for an hour and a half. Stir in the peas and roast for 10 minutes longer. When the lamb and vegetables are done, arrange on a platter, turn off the oven and keep the platter warm in the oven.
6. Pour the drippings from the lamb into a small pot, skimming the fat.
7. In a cup, stir together the wine or broth, the remaining 125 millilitres (half cup) water and the cornstarch. Add to the drippings with the jelly. Bring to a boil over medium heat and boil for one minute, whisking constantly. Pour into a gravy boat and serve with the lamb.

If you can't find red currant jelly, replace it with a mixture of 50 millilitres (1/4 cup) grape jelly and 50 millilitres (1/4 cup) orange marmalade.

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