Herb-Roasted Lamb With Redcurrant Gravy

Directions

• Step 1 Blend the redcurrant jelly with the soy sauce and the mustard, heating gently until the jelly just dissolves. Cool and pour over the lamb in your container of choice.
• Step 2 Cover and chill. May be marinated for up to two days.
• Step 3 BTW if you don’t have fresh basil at this time of year use about a tsp of dried and put it in with the marinade.
• Step 4 Put a clean drip catcher/water tray under the joint with about a pint or so of water in it.
• Step 5 I cooked a four and a half pound shoulder in the Weber for about two hours at approx. 350F with medium apple smoke basting with leftover marinade.
• Step 6 Shoulder of lamb will cook quicker than leg of the same weight. It’s more spread out and percentage wise has more bone.
• Step 7 To test for doneness use your thermometer of choice to measure internal temperature – mind the bones – they give a false reading, or pierce with a pointy object.
• Step 8 The juices that run out should be clear. For the gravy, strain the contents of the drip tray into a pan. At this point the cholesterol challenged may skim off some of the fat. Add your thickener. Heat whilst stirring. This must boil.
• Step 9 Remember, some of this glop was in contact with raw meat. After cooking, allow meat to rest for 15 minutes. Cover with foil and a couple of layers of cloth or toweling to keep it warm. It makes slicing a lot easier. The sugar content of the jelly gives a good caramelization and an overall slightly sweet taste.