1 shoulder lamb, 1.8-2kg
2 fat cloves garlic
3-4 sprigs rosemary
1 rounded teaspoon sea salt
275 ml dry white wine For the Redcurrant and Mint Sauce
3 tablespoons good-quality redcurrant jelly
3 tablespoons red wine vinegar
4 tablespoons chopped mint (2 x 15g packs)
salt and freshly milled black pepper
First of all, peel the garlic cloves and slice each one into about 8 pieces, then divide the rosemary into about 16 tiny sprigs.
Now, using a small, sharp knife, make 8 little slits into the underside of the lamb and into each slit, push a sliver of garlic and a little sprig of rosemary, then do the same thing on the top side of the lamb.
Place the joint into a roasting tin, sprinkle the surface with the sea salt and place it in the oven.
After 30 minutes’ cooking time, reduce the oven temperature to gas mark 4, 350F, 180C and leave the meat to cook for 1Â½-1Â¾ hours, basting the surface of the meat halfway through.
When the cooking time is up, remove the meat to a warm serving plate and leave it to relax for 20 minutes before carving.
Then spoon off the surplus fat from the roasting tin, letting the wine bubble and reduce to about two-thirds of its original volume.
Add some pepper and salt and pour it into a warm serving jug.
Then carve the meat, adding a little of the wine-and-meat juices to each portion, and hand the remaining sauce around separately.
To make the sauce:
All you do is place the redcurrant jelly and wine vinegar in a sacuepan, whisk thoroughly, bringing the mixture up to simmering point and making sure the jelly is dissolved.
Then remove it from the heat, add the chopped mint and some seasoning and pour it into a serving bowl or jug.