Lamb Roast

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Lamb Roast is a popular and outstanding dish for Easter. Learn how to make/prepare Lamb Roast by following this comfortable recipe.
   
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• 1-1/2 kg Easy-carve leg of lamb
• 4 Garlic cloves, chopped up
• 1/3 Cup redcurrant jelly
• 1 Cup reddish wine
• 1 Cup chicken stock
• 1 Onion, chopped up
• 3 Sprigs freshly rosemary, cut down into 2 cm lengths
• Salt and pepper to taste
Preheat the oven to 220 degree C.
Make 12 slits in the top of the lamb with a abrupt knife.
Insert a little sprig of rosemary and a slicing up of garlic into each slit.
Scatter the onion pieces all over the base of a lightly lubricated roasting pan.
Now sprinkling all over left over garlic and rosemary.
Put the lamb onto the bed of onions.
Take a little saucepan and heat up redcurrant jelly and brush all over the lamb.
Add table salt and pepper to the lamb.
Roast for about 15 minutes.
Decrease the heat up to 180 degree C.
Pour wine and stock all over it.
Now Roast for some other 60 minutes (for medium) or until cooked.
Remove from the oven, cover it with foil and remain for about 15 minutes.
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