Redcurrant and Rosemary Roast Gigot of Scotch Lamb
1 Scotch lamb leg, bone in, approx. 2 kg
8-12 shallots, peeled
2-3 tbsp redcurrant jelly
Sprigs of fresh rosemary or 2 tsp dried
Temperature: Preheat the oven to 180 °C / 160 °C Fan / Gas 4.
1. Wipe the lamb with paper kitchen towel and place in the roasting tin on a bed of rosemary. Calculate the cooking time as above if you like your lamb cooked to medium.
2. Spoon half of the redcurrant jelly into the roasting tin and pour a wine glass of cold water in around the leg. Roast for 1 hour, basting occasionally. Stir in the remaining redcurrant jelly and another glass of cold water. Add the shallots and return to the oven to finish roasting.
3. Transfer the lamb and shallots to a warm platter for 10 minutes to allow the lamb to rest. Discard any rosemary twigs, reserving the leaves and make the gravy using the delicious pan juices.
Hints and Tips: Use a wooden spoon to scrape up the rich sediment in the roasting tin. Why not add a small glass of port to the pan juices when making the gravy?
Tuck a few plump cloves of garlic in with the shallots. At the end of cooking, squeeze the cloves like toothpaste to release the softened garlic pulp to the pan juices for the gravy.
Vary the vegetables – replace the shallots with wedges of red onions, yellow peppers, sweet potato or chunky carrots and courgettes.