Preheat oven to 150C/Gas 2/ fan oven 130C. Put the lamb in a large roasting tin and drizzle with the oil. Season with freshly ground black pepper and sprinkle with rosemary.
Dissolve the stock cube in 450ml boiling water and add to the pan. Stir in the red wine and mint sauce. Cover the tin with a double layer of aluminium foil, pinching tightly around the edges of the pan to make a good seal. Put in the oven and forget about it for 2/1/2 - 3 hours, until cooked through.
Carefully take tin out of the oven and discard foil. Increase oven temperature to
240C/Gas 9/fan oven 220C (or according to roast potato pack instructions). Lift lamb onto a plate and pour cooking liquid into a large saucepan. Skim off fat and add redcurrant jelly to pan.
Put potatoes in oven to cook. Return lamb to tin. Bake above potatoes for 20 minutes or until the lamb has lightly browned and is thoroughly cooked. Boil frozen vegetables until tender.
Heat the cooking liquid until it begins to bubble. Stir in the gravy granules and cook gently for 1-2 minutes until thickened. Carve the lamb and serve with roast potatoes, vegetables and the minty gravy.
This recipe is fantastic if you've got a busy morning planned but still want a decent lunch when you get home. The long slow cooking makes the lamb tender and almost impossible to spoil. It can be cooked for anything between 2? and 3 hours without coming to any harm and only needs a quick blast at a higher temperature to brown the meat.
For lots more great recipe ideas visit www.nzlambrecipes.info
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (10g)|
|Recipe Makes: 4|
|Calories from Fat: 21 (51%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 17.3mg||1 %|
|Potassium 8.9mg||0 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 4.9g|
|Protein 0.1g||0 %|
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Calories per serving: 41
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