LEG OF LAMB WITH HERBS

Preparation Method :

• Heat the oil in a heavy-based pan. Fry the onion, leek, salsify and garlic for 3 minutes.
• Cut a piece of foil large enough to seal the meat and vegetables completely. Spoon the vegetables into the centre of the foil.
• Fry the meat over a high heat to brown on all sides. Place on top of the vegetables.
• Pour the stock into the frying pan and bring to the boil scraping all sediment from the base of the pan.
• Fold the edges of the foil up around the meat. Pour in the stock.
• Add the redcurrant jelly, rosemary and mint, season with salt and pepper, seal completely.
• Place in a steamer, cover with a tight- fitting lid and steam over boiling water for 1 hour.
• Check the liquid every 15 minutes and add more boiling water, if necessary.
• Remove the lamb and leave to stand for 10 minutes. Meanwhile, pour the vegetables and stock into a saucepan and boil to reduce until syrupy.
• Taste and adjust the seasoning it necessary. Slice the lamb into slices; arrange on a warmed serving dish and pour the sauce over the lamb.
• Garnish with sprigs of rosemary or mint.