This delicious lamb dish makes for a beautiful Easter recipe that will really impress your guests this year.
- 3tbsp each: chopped fresh rosemary, oregano and mint
- 3tbsp pine nuts, toasted
- 3 garlic cloves, peeled and thinly sliced
- 2kg (4½lb) boned leg of lamb (ask your butcher to do this)
- 200ml (7fl oz) red wine
- 2tbsp flour
- 2tbsp redcurrant jelly
Heat the oven to 220 C, 200 C fan, 425 F, gas 7. In a bowl, mix the herbs, pine nuts and garlic. Lay 9 pieces of string at even intervals on a board and place the lamb leg on top with the boned side up. Season well, then spread the herb mixture evenly all over the cut side of the lamb.
Tie the lamb tightly so you have a cylindrical shape, then tie another piece of string all the way around the long side. Place the lamb in a roasting tin and cook in the top third of the oven for 25 minutes. Reduce the heat to 190 C, 170 C fan, 375 F, gas 5 and cook for a further 1 hour (for pink) to 1 hour 10 minutes (as in the picture).
Thirty minutes before the end of cooking, pour the wine into the roasting tin and cover with a tent of foil. When the meat is cooked, remove from the tin and rest on a board for 15 minutes while you make the gravy.
Scrape the pan with a spatula, pour the juices from the pan into a jug and skim off the fat. Add a tablespoon of the juices to a saucepan with the flour and cook, stirring on a medium heat for 2 minutes. Add the redcurrant jelly, then gradually add the rest of the juices, stirring constantly until the gravy has thickened slightly. Season.
Carve the lamb into thin slices, and serve with the gravy and little potatoes roasted in olive oil.
Top Tip for making Boned Leg of Spring Lamb with Herb and Pine Nut Stuffing
This stuffing can be adapted to whichever fresh herbs you have available. You could use coriander, thyme, marjoram or basil.