Recipe: Red Currant Marinated Butterflied Lamb

A delicious and tasty family meal. Serves 4-5.

Ingredients:

• Pasture Fed Butterflied Lamb Leg
• 4 garlic cloves, crushed
• 2 tbsps rosemary, chopped
• 1 cup red wine
• 3/4 cup soy sauce
• 2 tbsps fresh mint, chopped
• 100g butter, chopped
• 3/4 redcurrant jelly
• 1/4 cup tomato sauce
• Zest of 1 orange

Method:

• In a bowl combine garlic, rosemary, wine, soy and half the mint.
• Place lamb in a flat baking dish, pour over marinade and turn to coat.
• Cover and refrigerate overnight.
• Preheat oven to 220 degrees.
• Drain marinade from lamb.
• Roast lamb for 10 minutes at 220 degrees then reduce oven to 180 degrees and roast for a further 35 minutes (or until cooked to your liking).
• Remove from oven, cover with foil and stand for 15 minutes.
• Meanwhile place butter, jelly, tomato sauce, orange rind and remaining mint in a saucepan over medium heat. Cook, stirring occasionally for 10 minutes or until sauce comes to the boil and thickens slightly.
• Slice lamb and place on plates. Drizzle with sauce.