( serves 8 to 10)

Leg of Lamb 3 to 4 kg (6 to 8 lbs)
2 tablespoons Olive Oil
6 large Cloves Garlic (Peeled and cut in half)
Bunch Rosemary
Salt and Black Pepper

Glass red wine
1 tablespoon Redcurrant Jelly
1 cup Water

Preheat the oven to 220C, 425F, Gas 7

Rub the lamb all over with the olive oil then make a dozen incisions in the flesh with a sharp knife.

Push a half clove of Garlic and some leaves of Rosemary into each slit.

Put the lamb into the hot oven and cook for 30 mts then cook for:
10 mts to the 500g (pound) for rare
15 mts to the 500g (pound) for medium
20 mts to the 500g (pound) for well done
(For instance a 3 kg joint will take 30mts at 220C,
+ 6 x15 mts = 90 mts for Medium making a total of 2 hours)

At the end of the roasting take the joint out of the oven and put it somewhere warm to rest for 30 mts before you carve it..
Pour all but a tablespoon of the fat from the roasting and put it on the heat with the wine, jelly and water.
Let it simmer for a few minutes, scraping up the caramelised juices with a wooden spoon, season with salt and pepper
And serve, strained into a jug with the lamb.