Oh So Simple Roast Lamb

Serves: to serve 4 - 6

Prep Time: 10 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 40 mins

Ingredients

3 lb - boned rolled shoulder of lamb

4 cloves - garlic

4 tablespoons - redcurrant jelly

2 - lemons

¼ pint - white wine

  - salt and pepper

Directions

1. Peel and very thinly slice the garlic. With a sharp, pointed knife, pierce the outside of the lamb at regular intervals to a depth of about ½" (1cm) and push the slivers of garlic into the gaps created. Season the lamb well with salt and freshly ground black pepper, then squeeze the juice from one of the lemons and rub it on the outside of the lamb.
2. Place the lamb in a large ovenproof casserole dish or Dutch oven. Add the white wine, and the second lemon, cut into four. Cover and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 90 minutes if you like your lamb pink, or 2 hours if you prefer your lamb well cooked. Remove the lid and brush the meat with the redcurrant jelly. Cook for a further 30 minutes, uncovered.
3. Remove from the oven and allow to stand in a warm place for 10 minutes before carving. Serve with Roast Potatoes, buttered broccoli and peas.