| • | Preheat the oven to 220 degree C.
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| • | Make 12 slits in the top of the lamb with a abrupt knife.
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| • | Insert a little sprig of rosemary and a slicing up of garlic into each slit.
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| • | Scatter the onion pieces all over the base of a lightly lubricated roasting pan.
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| • | Now sprinkling all over left over garlic and rosemary.
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| • | Put the lamb onto the bed of onions.
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| • | Take a little saucepan and heat up redcurrant jelly and brush all over the lamb.
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| • | Add table salt and pepper to the lamb.
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| • | Roast for about 15 minutes.
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| • | Decrease the heat up to 180 degree C.
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| • | Pour wine and stock all over it.
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| • | Now Roast for some other 60 minutes (for medium) or until cooked.
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| • | Remove from the oven, cover it with foil and remain for about 15 minutes.
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