• 2½kg leg of lamb
  • 6 slices Parma ham
  • 4 garlic cloves
  • lemon , zested
  • 2 sprigs rosemary
  • 25g butter , softened
  • 2kg maris piper potatoes , peeled and cut into 1cm slices
  • 500 ml vegetable stock
  • 25g butter
  • 1 tbsp olive oil
  • 4 small red onions , peeled and sliced
  • 1 tbsp plain flour
  • 250ml red wine or port
  • 600ml lamb beef stock
  • 1 tbsp redcurrants jelly


  1. Heat the oven to 230C/fan 210C/gas 8. Start by making deep incisions all over the meaty side of the leg of lamb using a small knife. Whizz the Parma ham, garlic, lemon zest and half of the rosemary in a food processor. Season with pepper and using your fingers, push the mixture into the incisions in the lamb. Pull the rest of the rosemary into sprigs and push a sprig into each incision. Spread the butter over the surface of the meat and season well.
  2. Season the potatoes, arrange in a roasting tin and pour the stock around. Put the lamb on top and roast for 15 minutes. Turn the heat down to 180C/fan 160C/gas 4 and continue to cook for a further 1 hour and 15 minutes.
  3. While the lamb is cooking, make the gravy. Heat the butter and olive oil in a saucepan, add the onions and cook until golden brown. Add the flour and cook for a further 30 seconds. Pour in the red wine, bring to the boil and reduce by half. Add the stock, redcurrant jelly and continue to cook for 5 minutes. Season and serve with the lamb and potatoes.
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