The lamb is succulent and juicy infused with flavours of garlic anchovy and oregano.The red wine and currant sauce gives a tangy counterpoint. We serve this alongside Cauliflower Cheese, Steamed Savoy Cabbage and Roast Potatoes.


For the lamb:

  • 2.25kg leg of Spring or Winter lamb
  • 2 bunches oregano
  • 100 ml olive oil
  • freshly ground black pepper
  • 6 banana shallots, peeled and cut in half
  • 6 cloves garlic, peeled
  • 6 anchovy fillets

For the red wine & currant sauce:

  • 200 ml vegetable stock
  • 500 ml red wine
  • 4 tablespoons redcurrant jelly

Serves 6

Preheat the oven to 200°C/180°C fan/Gas mark 6


Day before:

  1. Pick the oregano off the stems; chop, then mix with the olive oil and pepper
  2. Peel and cut each clove of garlic lengthways into 3 pieces; cut each anchovy fillet into 3 pieces
  3. Stab the lamb with a sharp pointed knife 18 times; insert the garlic and anchovy pieces far enough in so you cannot see them
  4. Pour over the oregano and oil mix, massage into the meat; wrap in cling film and store in the fridge overnight

The next day:

  1. Remove the lamb from fridge 30-40 minutes before cooking
  2. Heat the oven to 200°C/180°C Fan/ Gas 6
  3. Arrange the lamb and halved shallots in the roasting pan; place lamb in the middle of the oven and cook for 1 hour 15 minutes for rare, a further 15 minutes for medium and a further 15 minutes for well done (after 40 minutes move the pan to the bottom of oven making room for the roast potatoes)
  4. When the lamb is done, remove from the oven and transfer with the shallots to a carving board; allow to rest for 15 minutes in a warm place
  5. Place the roasting pan directly on the hob adding the stock and wine, bring to the boil and simmer for 5 minutes
  6. Strain into a small saucepan; add the redcurrant jelly and gently simmer until the jelly has dissolved; if too thin increase the heat to reduce liquid and intensify the sauce; transfer to serving bowl