Perfect roast but with no last minute gravy to make, as the lamb is cooked in the sauce. Use mint sauce from a jar, some are more vinegary than others so taste at the end and if a little sharp add more redcurrant jelly.
Serves 6
Not suitable for freezing
2 tablespoons oil
1.8kg (3lb) leg lamb, on the bone
3 red onions, sliced
3 cloves garlic, crushed
300ml (1/2 pint) red wine
2 tablespoons Worcestershire sauce
150 ml (1/4 pint) water
1 x 175g (7oz) can chopped tomatoes
2 tablespoons redcurrant jelly
2 good tablespoons mint sauce
4 large sprigs fresh rosemary
TWO-, THREE- AND FOUR-OVEN AGA
Heat one tablespoon oil in large deep casserole dish on the boiling plate. Seal the lamb on all sides till golden brown. Remove from the pan and set aside.
Heat rest of the oil, add onions and garlic and fry on boiling plate for a few minutes. Stir in wine, Worcestershire sauce, water, chopped tomatoes, redcurrant jelly and mint sauce. Stir and bring to boil, season with salt and pepper. Return lamb to the pan, arrange rosemary sprigs around lamb, bring to boil, cover and transfer to simmering oven for about 31/2 – 4 hours or until lamb is just done but pink in the middle, turn over half way through.
Remove lamb, set aside and cover with foil to rest. Allow sauce to reduce on boiling plate without the lid for about 5 minutes. Carve lamb and serve with sauce.
CONVENTIONAL OVEN
Brown lamb over high heat. Continue as above, cover with lid and transfer to preheated oven 160C/ /Gas 3/140C fan for about 3 – 3 1/2 hours until lamb is done but pink in the middle. Reduce sauce over high heat without lid and serve with carved lamb.
This recipe is from my book AGA easy
