Ribena Roast Lamb

Serves 12


1.5kg half a lamb leg
3 tbsp Worcestershire sauce
150ml Ribena
100g blackcurrants
1 whole garlic bulb, cut in half
3 sprigs of fresh rosemary
1 carrot, 1 onion, 1 celery stick, all roughly sliced in half
Salt and pepper
Olive oil
250ml hot chicken stock
2 tbsp plain flour


Season the lamb with olive oil, salt and pepper and lay it in an oven tray on top of the vegetables.

Pour over the Ribena and Worcestershire sauce and scatter over the blackcurrants.

Put into a preheated 200-degree celsius oven for 20 minutes, then turn to 180 and cook, loosely covered with foil, for another 10 minutes a pound.

Take off the foil and add two good knobs of butter, then do a final 10 minutes in the oven before taking it out of the oven and leaving it to rest.

While the lamb rests, make your sauce while straining off all the juices and vegetables through a sieve into a pan with the flour in; give it a good whisk as it strains into the flour to ensure no lumps. Add in the chicken stock and simmer for 10 minutes.