Ingredients
- 1 x Leg of lamb, bone in, approx 1.5 - 2kg.
- 1 x 500ml Freja Chicken bone broth
- Sprig of fresh rosemary
- 2 tbsp cornflour
- 1 tbsp redcurrant jelly
Method
- Season your leg of lamb well.
- Heat a large pan on the hob and brown the lamb on all sides (you can add a little oil if it sticks).
- Transfer to a roasting tray, pour in the Freja Chicken Broth and a large sprig of fresh rosemary.
- Cover with foil and cook at 180 degrees for approximately 2 hours (25 mins per 500g) depending on how pink you like your lamb. You can take the foil off for the last 15 minutes as well to add a bit more colour.
- Take it out of the oven, pour off the stock and leave the lamb to rest for 30 minutes.
- Meanwhile make the gravy. Drain the fat off the stock then pour it into a pan, but keeping ½ cup in a separate mug or bowl. Mix in the cornflour into this bowl (the stock should still be hot) to make a paste.
- Pour the paste back into the remaining stock with a large spoon of redcurrant jelly and reduce on a high heat for 10 mins until you have a thick gravy. You can add more cornflour using the same method if you find the gravy too thin.
- Delicious served alongside some boulangere potatoes and braised French peas.
