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Serves 6


2 lb. boneless lamb
3 cloves elephant garlic, slivered
2 tbsp. redcurrant jelly
1 tbsp. rosemary, shredded
1 tbsp. cornstarch
1 cup water
1/2 cup lamb stock from roast
1 tsp. salt
1 tsp. black pepper
3 lb. redcurrants
2 1/2 cups water
1 1/2 cups sugar
1 lb. steamed new potatoes, peeled and halved
1 tbsp. butter


Preheat oven to 350 F (180 C). Cut incisions into sides of lamb. Push slivers of elephant garlic into the holes. Wrap lamb in foil and cook for 1 hour 20 minutes.

Put redcurrants, water and sugar in a pan. Bring to a boil and cook for 10 minutes until thickened. Remove from heat and put in a serving bowl. Cover and chill in fridge until needed.

Combine redcurrant jelly, rosemary, cornstarch, water, lamb stock, salt and black pepper in a pan. Bring to a boil until jelly has dissolved. Whisk in cornstarch until smooth and thickened. Set aside until needed.

Remove lamb from oven and carve. Drain potatoes and add butter. Mix well to coat. Serve lamb hot, smothered in redcurrant and rosemary sauce and accompanied by Redcurrant Jelly, Buttered New Potatoes, and a choice of seasonal vegetables.