Lamb Roast

A popular dish for Easter.

Ingredients:

• 1-1/2 kg Easy-carve leg of lamb
• 4 Garlic cloves, sliced
• 1/3 Cup redcurrant jelly
• 1 Cup red wine
• 1 Cup chicken stock
• 1 Onion, sliced
• 3 Sprigs fresh rosemary, cut into 2 cm lengths
• Salt and pepper to taste

Preparation:

• Preheat the oven to 220 degree C.
• Make 12 slits in the top of the lamb with a sharp knife.
• Insert a small sprig of rosemary and a slice of garlic into each slit.
• Scatter the onion slices over the base of a lightly greased roasting pan.
• Now sprinkle over remaining garlic and rosemary.
• Put the lamb onto the bed of onions.
• Take a small saucepan and heat redcurrant jelly and brush over the lamb.
• Add salt and pepper to the lamb.
• Roast for about 15 minutes.
• Decrease the heat to 180 degree C.
• Pour wine and stock over it.
• Now Roast for another hour (for medium) or till cooked.
• Remove from the oven, cover it with foil and rest for about 15 minutes.