From MasterChef Cookery Course - published by DK and priced £26.

(Serves 6-8)

  • 1.8kg (4lb) leg of lamb
  • 2 sprigs of fresh rosemary
  • 1tbsp olive oil
  • Salt and freshly ground black pepper
  • 3-4 whole bulbs of garlic, washed
  • 6-8 whole echalion shallots, washed

For the gravy:

  • 150ml red wine
  • 450ml vegetable stock
  • 1tbsp redcurrant jelly

Preheat the oven to 190C (375F/gas mark 5). Place the lamb on a board and stud with rosemary.

Place the lamb in a roasting tin, drizzle over the oil, and season well.

Scatter the whole garlic and shallots around the leg of lamb.

Roast for one hour 40 minutes for pink, and two hours for cooked through.

Check the meat after one hour and baste. If the garlic and shallots look like they are tender and ready, then set aside. They can be added back to the roasting tin for the final 10 minutes to warm through.

When ready, remove the lamb to a carving board, cover with foil, and rest for 10 minutes.

Spoon off any excess fat from the juices in the roasting tin. Place the roasting tin on the heat and add the wine, stock, and redcurrant jelly. Stir well to scrape all the sediment from the base of the pan. Bring to the boil, reduce heat to medium, and simmer for 10 minutes, stirring occasionally.

Pour in the meat juices from the rested lamb. Adjust the seasoning to taste. Pour, through a sieve if necessary, into a gravy boat. Serve the lamb with the roasted garlic, whole roasted shallots, and the gravy.