Roast Lamb

Sue Courtney’s Pinotage Grape Jelly
June 30, 2016
Pinotage Chutney
June 30, 2016

Roast Lamb

Roast Lamb in
Sue Courtney’s Pinotage Grape Jelly

This recipe was inspired by an old Australian Woman’s Weekly recipe called ‘Roast Lamb with Red Currant Sauce’ published about 20 years ago.

We have omitted the spices and added extra lamb-friendly herbs.

The Pinotage Jelly adds a new dimension to the meat and will tantalise your taste buds.


1 leg of lamb
Sprigs of fresh garden herbs such as rosemary, thyme and mint
several whole coves of garlic, skin removed
salt, pepper
50 gms butter
3 tablespoon Pinotage Jelly (or other red grape jelly) – see below
1 teaspoon balsamic vinegar
1 teaspoon chopped mint
2 tablespoons flour
1 1/4 cup water
1/4 cup masala wine
extra chopped mint

Ask your butcher to remove the bone from a leg of lamb. This is call ‘Carvery Leg’ because it is easy to carve.
Wash and dry the leg.
Into the cavity where the bone has been removed, insert whole sprigs of rosemary, mint and thyme and several whole cloves of garlic.
Run the outside of the lamb with salt and pepper.

In a saucepan melt the butter and 1 clove of crushed garlic together.
Heat until the butter starts to sizzle the garlic and then add 1 tablespoon of Pinotage Jelly and 1 teaspoon aged balsamic vinegar.
Stir over a low heat until the jelly has integrated into the melted butter.
Brush the butter mix over the seasoned lamb.
Bake uncovered in a moderate (180°C) oven for 1.5 to 2 hours or until cooked, brushing frequently with the pan drippings.
Remove and keep warm while making the sauce.

Place the pan with pan drippings on to a stove element turned to medium heat.
Add flour to the pan drippings, stirring until flour is smooth.
Cook until flour is golden brown.
Add water and masala wine, stirring all the time.
Add the extra 2 tablespoons red grape jelly and stir until dissolved into the smooth sauce.
Check for seasoning, adding salt and pepper as necessary.
Lastly add 2 tablespoons of chopped mint.

Slice meat and serve with the sauce.

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