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FOOD | RECIPE

Fortnum's Roast Leg of Lamb with Blackcurrant Preserve

 

For a spectacular supper, try this new recipe using our succulent PGI Welsh Leg of Lamb and our Blackcurrant Preserve. The perfect centrepiece for your springtime feasts.


Ingredients

Serves 4

2 Sprigs of Rosemary, plus extra for garnish
4 tbsp Fortnum's Blackcurrant Preserve
1 tbsp Worcestershire Sauce
1.5kg (approx) Fortnum's PGI Leg of Lamb

3 Garlic Cloves, thinly sliced

2 Large Onions, thickly sliced

2 tbsp Olive Oil

Salt and freshly ground Black Pepper


 

1

 

Remove the Lamb from the fridge 30 minutes before cooking and check the weight to calculate your roasting time.

 

Preheat your oven to 220C/ 200C Fan/ Gas 7. Warm through the Blackcurrant Preserve with the Worcestershire Sauce and set aside.

 

2

 

Poke the Lamb all over with a small knife, making pockets about 4cm deep. Put A slice of Garlic and a couple of uncut Rosemary Leaves in each pocket.

 

3

 

Place the onions in the base of a large roasting dish and sit the Lamb on top. Drizzle with the Olive Oil and season well.

 

4

 

Roast, covered with foil, for 30 minutes.

 

Remove the foil and reduce the heat to 180C/ 160C fan/ Gas 4.

 

Return to the oven for 20 minutes per kg for Rare Lamb, 30 minutes per kg for Medium or 40 minutes per kg for well done.

 

5

 

In the last 5 minutes of cooking, brush the Lamb with half of the Blackcurrant Glaze.

 

6

 

Allow to rest for 15 minutes, covered with foil, before serving with the leftover glaze. Delicious alongside Fortnum’s Welsh Rarebit potato gratin.

Perfectly Paired With...

For a classic partner, try the soft tannins and gorgeous acidity of our dark cherry and plummy fruit-filled Chianti Classico. For a fresher pairing, try our toasty Chardonnay with crisp lemon fruit notes, and of course, Mint Sauce is a must.


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