Lamb & Blackcurrant Recipe

FOOD | RECIPE

Fortnum's Roast Leg of Lamb with Blackcurrant Preserve

For a spectacular supper, try this new recipe using a succulent 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.