LEG OF LAMB WITH REDCURRANT JELLY GLAZE

ingredients

• Waitrose & Partners Boneless Extra Trimmed Welsh Half Leg of Lamb (about 750g) • 3 parsnips (about 300g), peeled and quartered • 1 tbsp olive oil • 4 charlotte potatoes (about 400g), cut into wedges • 200g radishes, trimmed • 1 garlic bulb, halved • 5 rosemary sprigs • 2 tbsp redcurrant jelly • 200ml fresh chicken stock

Step 1

Preheat the oven to 180˚C, gas mark 4. Put the parsnips in a large roasting tin and sprinkle over ½ tbsp oil. Season and roast for 15 minutes. Remove from the oven and add the potatoes, radishes, garlic halves and rosemary sprigs to the tin. Toss together in the remaining ½ tbsp oil and season.

Step 2

Warm the redcurrant jelly in the microwave and brush all over the lamb. Season and sit on top of the vegetables, then pour in the stock. Roast for 1 hour, turning the vegetables halfway through. When cooked, remove from the oven and squeeze the roasted garlic out into the roasting tin. Mix with the veg and roasting juices and transfer to a serving dish.

Step 3

Slice the lamb and arrange on top of the vegetables, drizzling with the roasting juices. Serve with steamed green vegetables, if liked, and more redcurrant jelly on the side.

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