Traditional Welsh Ffostrasol Roasted Leg of Lamb with Redcurrant

Stud a leg of lamb with garlic and rosemary. Roast in the oven at 180°C (350°F) until cooked to your liking. Let rest.

Deglaze the roasting pan with red wine and beef stock to make a rich gravy.

Stir in a generous amount of redcurrant jelly into the gravy for a sweet-savory balance.

Serve thin slices of lamb with the redcurrant gravy and seasonal root vegetables.

A specialty from the village of Ffostrasol in Ceredigion.