Recipe - Herb-Roasted Lamb With Redcurrant Gravy

1 Leg or Shoulder of lamb;
(about 4 pounds)
8 Cloves of garlic
10 Leaves; (fresh) basil
4 Sprigs rosemary
4 tablespoon Redcurrant jelly
3 tablespoon Light soy sauce
1 tablespoon Dijon mustard

FOR GRAVY
2 tablespoon Cornstarch; (or other
thickener) + water to
blend.

As a kid I always wondered why all those fluffy little lambkins used to
vanish from the fields just before Easter...

Make deep slits all over the lamb joint and insert garlic slivers, basil
leaves and some of the rosemary.

Blend the redcurrant jelly with the soy sauce and the mustard, heating
gently until the jelly just dissolves. Cool and pour over the lamb in your
container of choice. Cover and chill. May be marinaded for up to two days.

BTW if you don't have fresh basil at this time of year use about a tsp of
dried and put it in with the marinade.

Put a clean dripcatcher/water tray under the joint with about a pint or so
of water in it. I cooked a four and a half pound shoulder in the Weber for
about two hours at approx. 350F with medium applesmoke basting with
leftover marinade.

Shoulder of lamb will cook quicker than leg of the same weight. It's more
spread out and percentagewise has more bone.

To test for doneness use your thermometer of choice to measure internal
temperature mind the bones they give a false reading, or pierce with a
pointy object. The juices that run out should be clear.

For the gravy, strain the contents of the drip tray into a pan. At this
point the cholesterol challenged may skim off some of the fat. (But then
whaddaya doin eatin lamb anyways!) Add your thickener. Heat whilst
stirring. This must boil. Remember, some of this glop was in contact with
raw meat.

After cooking, allow meat to rest for 15 mins. Cover with foil and a couple
of layers of cloth or towelling to keep it warm. It makes slicing a lot
easier.

The sugar content of the jelly gives a good caramelisation and an overall
slightly sweet taste.
I'd be interested to hear from any who try this especially if you go "lower
and slower" which I find difficult with the kettle.

Posted to bbqdigest by johncartlidge@lucent.com on Apr 8, 1998