Make it Scotch

Redcurrant and Rosemary Roast Scotch Lamb

  • Prep 5 mins
  • Cook mix
  • Serve 6-8

Ingredients

Cooking Method

  • 1
    Preheat the oven to 180 °C / 160 °C Fan / Gas 4.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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