ingredients
serves 8
1/2 pound brown-cap mushrooms
6 large garlic cloves, peeled
4 tbsp olive oil
1 leek, trimmed and chopped
3 tbsp chopped oregano
salt and pepper
5 pound boned leg of lamb
3 - 4 tbsp redcurrant jelly
2 tsp wine vinegar
1/4 pint red wine
1/2 pint lamb stock
herb sprigs, to garnish
method
1. Put the mushrooms and garlic into a food processor and whiz briefly until finely chopped. Heat the olive oil in a skillet. Add the mushrooms, garlic and leek and fry for about 10 minutes until the juices have evaporated and the mixture is the consistency of a thick paste. Stir in the oregano and season with salt and pepper. Leave to cool.
2. Open out the boned lamb and pack the mushroom and garlic stuffing down the centre. Fold the meat over the stuffing to enclose and tie at intervals with cotton string. Put the lamb, joined-side down, into a roasting tin.
3. Roast the lamb at 180°C (160°C fan oven) for 25 minutes per 1 pound plus 25 minutes for medium; 30 minutes per 1 pound plus 30 minutes for well done.
4. Meanwhile, melt the redcurrant jelly in a small pan with the wine vinegar. Thirty minutes before the end of the roasting time, brush the lamb with the redcurrant glaze. Repeat several times before the end of the cooking time.
5. Lift the lamb on to a warmed serving platter and leave to rest in a warm place while you prepare the gravy. Drain off the fat from the roasting tin and stir in the red wine and stock. Bring to the boil and boil until slightly reduced. Strain the gravy, if preferred, into a warmed sauceboat.
6. Remove the string from the lamb. Surround with herbs and serve accompanied by the gravy, and vegetables of your choice.
