Perfect Roast Lamb

• 1.3-1.5kg bone-out leg of lamb (carvery roast)
• 8-10 anchovies, halved lengthwise
• 16-20 tiny sprigs rosemary, plus extra whole sprigs
• 1 unpeeled onion, coarsely sliced
• 1 lemon
• salt and ground black pepper, to taste

Redcurrant Jus

• 2 tbsp redcurrant jelly
• 2 cups vegetable stock or water
• 1 tbsp red wine vinegar
• 2 tbsp port or red wine
• 1 tbsp cornflour
• 2 tbsp cold water
• salt and ground black pepper, to taste

Use a sharp, thin-bladed knife to make 16-20 narrow, deep cuts all over the lamb. Into each hole stuff half an anchovy fillet (if anchovies are mushy just grab a big pinch and stuff it deep into each hole). Insert a sprig of rosemary in each hole and chill until ready to cook. Bring back to room temperature for 15 minutes before roasting.

When ready to cook, heat oven to 200˚C. Place onion slices in a roasting dish and top with the extra rosemary sprigs and the lamb. Halve the lemon, squeeze the juice over the lamb and put the empty halves in the roasting dish, cut-side down. Season lamb with salt and pepper. Roast until cooked to your liking (about 50-60 minutes for medium-rare). Remove meat from roasting dish, cover with tin foil and a clean teatowel to keep warm, and rest for 10-20 minutes.

While meat rests, make Redcurrant Jus. Drain off and discard fat from the roasting dish, leaving onion, rosemary and lemon. Place the roasting dish over direct heat, add redcurrant jelly, stock or water, vinegar and port or red wine, stir well to release pan brownings and simmer 5-10 minutes. Strain off rosemary, onion and lemon shells and discard. Mix cornflour with cold water and add to the dish, stirring to combine. Simmer over a low heat, stirring, for 1-2 minutes. Season to taste with salt and pepper. Carve lamb at the table and serve with a jug of Redcurrant Jus.