For the Lamb2 bunches oregano
100ml olive oil
Freshly ground black pepper
6 cloves garlic, peeled
6 anchovy fillets
2.25kg leg of Spring or Winter lamb
6 banana shallots, peeled and cut in half
For the Sauce200ml vegetable stock
500ml red wine
4 tablespoons redcurrant jelly
The Day Before:
- Pick the oregano off the stems. Chop, then mix with the olive oil and pepper.
- Peel and cut each clove of garlic lengthways into 3 pieces; cut each anchovy fillet into 3 pieces.
- Stab the lamb with a sharp pointed knife 18 times. Insert the garlic and anchovy pieces far enough in so you cannot see them.
- Pour over the oregano and oil mix and massage into the meat. Wrap in cling film and store in the fridge overnight.
The Day of Serving:
- Pre-heat the oven to 200°C/180°C Fan/Gas 6. Remove the lamb from fridge and let it rest for 30-40 minutes.
- 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.
- 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 before carving.
- Meanwhile, place the roasting pan directly on the hob. Add the stock and wine, bring to the boil and simmer for 5 minutes.
- 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 gravy boat or serving bowl.
- Carve the meat and transfer to plates, or take the carving board straight to the table and carve tableside for every serving. Enjoy with gravy poured over the top.
- If you're making potatoes at the same time (we've got a recipe for the perfect ones here), add them to the oven 40 minutes into the cooking time of the lamb.