Leg of Lamb Baked with Butter and Herbs with Redcurrant, Orange and Mint Sauce

Mix the butter, herbs and garlic together, adding a level teaspoon of salt and some freshly milled black pepper.

Stab the joint in several places with a skewer, and rub the herb butter all over the upper side (these stabs with the skewer will allow the butter to run into the joint during the cooking).

Now wrap the joint loosely in foil, sealing well. Place it in a large roasting tin and cook for 2 hours, then open out the foil and cook it for a further 30 minutes to brown nicely. With these cooking times the lamb will be slightly pink. If you like it well done, give it a little extra time in the foil before opening it out. Remove the joint to a warm serving dish in a warm place while you make the gravy.

Empty the juices from the foil into the roasting tin, then tilt it slightly. You will see the meat juices and the fat separating, so spoon off most of the fat into a bowl and and leave the juices in the tin. Now place the tin over a medium heat, and when the juices start to bubble, sprinkle in the flour and work it to a smooth paste, using a wooden spoon, then cook for a minute or so, to brown. Now pour in the wine and stock by degrees, stirring continuously and adding just enough stock to make a thin gravy. Taste to check the seasoning, pour into a jug and serve with the lamb. You can also watch how to make gravy in our Cookery School Video on this page.

Place the redcurrant jelly in a small basin, break it up with a fork, then mix in the orange zest and mint – and that's it. This must be one of the quickest sauces in the world, and it's absolutely delicious.

Pour it in a jug and serve with the lamb and the gravy.