Redcurrant Roast Lamb

Filed in archive Recipes , Traditions on April 13, 2006

I have two more lamb recipes from Meat & Livestock Australia. Like I mentioned yesterday, a lamb roast is traditional in many countries' Easter meals. But online surfing seems to show this lovely meat often appears on the blogs of the wonderful people of the British Commonwealth countries!

Hot cross buns are another related food item associated with Good Friday and easter sunday. Over at Becks & Posh, Sam says they used to be ordered through the Boy Scouts and then delivered on Good Friday morning. Nowadays, they're sold in supermarkets. But you can always bake your own! Helen at Grab Your Fork baked some hot cross buns just last week.

Below is another lamb recipe.


Redcurrant Roast Lamb

Ingredients
1 easy carve Lamb leg*
1/3 cup redcurrant jelly (or plum sauce)
*Other suitable lamb cuts: Lamb Leg, Lamb Shoulder, Easy Carve Lamb Shoulder

1. Bake Lamb at 180ºC for 30 mins per 500gm
2. Combine the redcurrant jelly and 1/4 cup water in a pan and heat until melted. Baste the Lamb twice with the syrup during last 20 mins of cooking
3. Allow Lamb to rest for 20 mins before carving into slices and serving with a salad of seasonal vegetables and lemon dressing tossed through couscous

Tip
For variety try these other delicious Lamb roast bastes include 1 tbsp mustard mixed with 1 tbsp honey; or 2 tbsp lemon juice mixed with 1 tbsp olive oil

Another dreamily tasty recipe is Lex Culinaria's roast lamb leg with peach and mint salsa.