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This epic roast lamb recipe has a maple glaze that gives it a lovely sticky and sweet flavour that cuts through the richness of the meat. See method
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Preheat the oven to gas 3, 160°C, fan 140°C. Place the lamb in a large, deep roasting tin and put the shallots and whole garlic cloves around it. Make incisions into the lamb and push the peeled, halved garlic cloves into the cuts, along with small sprigs of rosemary.
Put the rest of the rosemary and thyme in the tin and pour in the wine and stock. Season, cover everything with foil and cook for 4 hrs.
When the cooking time is up and the lamb is very tender, remove from the oven and turn the temperature up to gas 8, 230°C, fan 210°C. Remove the foil and pour all the juices into a large saucepan; add the redcurrant jelly. Simmer for 15-20 mins until reduced by half. Turn the heat to very low until ready to serve.
Cook the roast potatoes to pack instructions. Drizzle the lamb with the maple syrup and put it back in the oven with the potatoes for 30 mins until caramelised and golden. Cook the Yorkshire puddings to pack instructions. Once everything in the oven is cooked, leave to rest while you prepare the veg.
Bring a pan of water to the boil and cook the cabbage and sugarsnap peas for 3-4 mins until al dente. Drain, stir in the butter and season.
Slice and pull the lamb apart and serve with the gravy, Yorkshires, potatoes, shallots from the pan and the veg.
Tip: If your gravy juices reduce too much, or you just want more gravy, dissolve a lamb stock cube in 400ml of water and add enough to get the gravy to your preferred quantity.
See more Lamb recipes
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