Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Tenderlean Leg of Lamb; ( 1kg ) |
| 50 grams | White vegetable fat; (2oz) |
| 4 tablespoons | Redcurrant jelly |
| 125 millilitres | Port; (4floz) |
| 1 \N | Sprig rosemary to garnish |
1. Place the lamb in a roasting pan and spread with the vegetable fat.
2. Place uncovered in a preheated oven 190 C, 375 F, Gas Mark 5 for 25 minutes per 500g (1lb) plus 25 minutes. Baste occasionally.
3. Put redcurrant jelly and port in pan. Heat gently for 2 minutes. About 20 minutes before lamb is cooked, brush meat with redcurrant jelly mixture.
Return to oven, basting occasionally.
4. Remove meat from pan and set aside. Skim off fat and boil sauce until reduced. Place meat on serving dish, brush over glaze. Garnish with rosemary. Serve immediately.
Converted by MC_Buster.
NOTES : A succulent roast for a special occasion.
Converted by MM_Buster v2.0l.