Finally, Easter Sunday is nearly here and this year we are celebrating with a Redcurrant Jelly Glazed Roast Lamb Leg. A twist on the traditional dish of roast Lamb that is usually served for the big Easter Sunday roast. And what a beautiful centrepiece the glazed lamb makes for an Easter table.
So, to ensure a great lamb roast I always turn to my favourite Organic meat supplier Graig Farm Organics. And, to date, I have been buying meat from this Welsh organic farm for almost three years. Most importantly, the quality of the meat is consistently excellent. Because, Graig Farm is a place where animals are reared using traditional methods and looked after with care and respect.
Finally, all Graig Farm‘s meat and poultry reflect the time and care that is put into raising and caring for their livestock. Resulting in a product that it is always utterly delicious, full of flavour and cooked properly, is the best meat I have ever tasted!
Because a lovely friend had given me a jar of homemade Redcurrant Jelly I knew it would work perfectly as a glaze on this roast leg of lamb. And trust me, if you enjoy a glazed Ham at Christmas, you will love this Redcurrant Jelly Glazed Roast Lamb!
Since British Bakeware gifted me this Oval Roaster with lid, a recent addition to their range of British manufactured bakeware, it’s size and shape perfectly fitted the Lamb Leg, used in this recipe. And, you will see, it was the perfect size.
So we have British organic meat roasted in a British manufactured roaster!
Recipe: Redcurrant Jelly Glazed Roast Lamb serves 6 generously
2kg/4.5lb Leg of Lamb – trimmed and tied
1 Onion
Few Sprigs of Rosemary
3tbsp Redcurrant Jelly
Sea Salt – I use Maldon and freshly ground Black Pepper
Method: Preheat oven to 150C/130C fan, gas mark 1-2, 300F
Preparing the leg of lamb
- First of all take the lamb out of the fridge 1 hour before cooking.
- Remove all packaging and pat dry with kitchen towel
- Place the lamb in in a roasting tin that is just big enough.
- Make incisions through the skin of the lamb with a sharp knife.
- Poke small sprigs of rosemary into these holes.
- Sprinkle over sea salt and freshly ground black pepper.
- Also, cut up one onion and place under the leg of lamb.
- Either place a lid on the roasting tin, or cover with foil, ensuring the foil doesn’t touch the lamb.
Roasting the lamb
- Place in a preheated oven and cook for 4 1/2 hours.
- Most importantly, ensure the leg of lamb is basted a couple of times while roasting. Take the tin out of the oven and place on a sturdy, heatproof trivet. Next, carefully remove the foil or lid and use a large spoon to scoop and pour the meat juices over the joint. Finally replacing the foil or lid before placing it back into the oven.
- After the cooking time has elapsed remove the roasting tin from the oven.
- Increase the oven temperature to 200C/180C fan, gas mark 6, 400F.
Applying the Redcurrant Jelly glaze
- First of all, remove the lid or foil from the roasting pan.
- Spoon the Redcurrant jelly all over the roast lamb, using the back of the spoon to spread the glaze.
- Leave the lid or foil off and place the roasting tin back into the lowest part of the oven. Also, this will free up the top of the oven for crunchy roast potatoes!
- Roast the lamb for a further 20-30 minutes, until the glaze has become deliciously dark and sticky.
- Finally, when cooked, remove the roasting tin from the oven.
Resting and serving the lamb
- Remove the Redcurrant Jelly Glazed Roast Lamb from the tin, set on a platter, cover in foil and leave to rest for 30-40 minutes. Doing so will leave plenty of time to finish cooking the crunchy roast potatoes and other vegetables.
- Before serving remove any string.
- Finally, serve the delicious lamb on a platter surrounded by delicious, golden roast potatoes, with a side dish of freshly steamed vegetables.
Personally, there is nothing that says celebration to me more than a beautiful roast, on a platter, in the centre of the table.
And also, as Christians, on Easter Sunday we remember the resurrection of Jesus Christ, from the dead. Because He offers new life to all who seek Him, see Important Stuff for more information. And His resurrection is, most certainly, worthy of celebrating
Spring as a season heralds the beginning of new life.
Finally, Winter has passed and as blossom appears on the trees and birds build nests for their eggs, let’s take a moment to consider what a wonderful and beautiful world we live in.
Do you celebrate Easter?
If you have enjoyed this Redcurrant Jelly Glazed Roast Lamb, you may like to try these:
So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
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