4 lbs leg of lamb 1 tsp sugar
½ cup red currants
1 clove garlic, minced
2 tbsp rosemary, minced
½ lemon, juice and zest
2 tsp salt
1½ tsp black pepper
Preheat the oven to 450°F
Cut away any large chunks of fat, membrane and tendons from the leg of lamb, then pat it dry.
Sprinkle the sugar over the berries and let them sit for a couple of minutes before crushing them with a fork. Add the garlic, rosemary, lemon juice and zest, salt and pepper. Stir together then rub on the meat, making sure to cover every inch. Let the lamb marinate at room temperature for 45 minutes or in the refrigerator for up to 8 hours.
Place the lamb on an oven rack in a baking pan. Add 1 cup of water to the pan. Make sure the rack is high enough that the lamb is not sitting in the cooking water. Cook for 10 minutes, then turn the heat down to 350°F and let roast for 70 to 80 more minutes, or until the lamb’s internal temperature has reached 145°F for medium rare or 155°F for medium.
Let the meat rest for 15 minutes before slicing it. Make a jus from the collected juices by reducing them to half in a small saucepan and if you would like, add a little heavy cream to it right before serving.
Serve with roasted Potatoes and a green salad.