FAST-ROAST ROSEMARY LEG OF LAMB

If you are very keen on mint sauce, add a little to the gravy just before serving.

SERVES 6

Oil, for greasing

About 2kg (4lb 8oz) leg of lamb, bone in

2 garlic cloves, sliced into slivers

2 sprigs of rosemary 3 onions, each cut into 8 wedges

3 red peppers, deseeded and chopped into large pieces

3 bay leaves

150ml (¼pt) red wine 300ml (½pt) good beef or chicken stock

1tbsp plain flour

1tsp sun-dried tomato paste

1tbsp redcurrant jelly

Preheat the oven to 200°C/ fan 180°C/gas 6. You will need a large, deep roasting tin with a rack.

Rub a little oil over the lamb, then season with sea salt and freshly ground black pepper. Make deepish holes in the meat with a small knife with a pointed blade and insert the garlic slivers into the holes.

Place a few rosemary needles in each hole, too.

Arrange the lamb, onions and peppers on the rack. Scatter the bay leaves and any remaining rosemary sprigs around the lamb. Pour the wine and 150ml (¼pt) of the stock into the tin. Roast the lamb in the preheated oven for about 1.5 hours. Check on the lamb during the cooking time — if it is getting too brown, cover with foil. If all the liquid evaporates (this will depend on the size of your tin), add some more stock.

Transfer the vegetables to a serving plate and keep warm. Discard the bay leaves and rosemary sprigs. Place the lamb on a carving board, cover with foil and set aside to rest.

To make the gravy, place the roasting tin on the hob over a medium heat and sprinkle in the flour. Whisk the flour into the cooking juices, then pour in the remaining stock and boil for a few minutes. Add the tomato paste and redcurrant jelly and mix well. Check the seasoning.

Carve the lamb into thinnish slices and serve with the vegetables and gravy.