Herb-roasted Lamb With Redcurrant Gravy

INGREDIENTS

INSTRUCTIONS

As a kid I always wondered why all those fluffy little lambkins used
to vanish from the fields just before Easter...  Make deep slits all
over the lamb joint and insert garlic slivers,  basil leaves and some
of the rosemary.  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. Cover and chill. May be
marinaded for up to  two days.  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.  Put a clean dripcatcher/water tray under the joint with
about a pint  or so of water in it. I cooked a four and a half pound
shoulder in  the Weber for about two hours at approx. 350F with medium
applesmoke  basting with leftover marinade.  Shoulder of lamb will cook
quicker than leg of the same weight. It's  more spread out and
percentagewise has more bone.  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. 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.  (But then whaddaya doin eatin
lamb anyways!) Add your thickener. Heat  whilst stirring. This must
boil. Remember, some of this glop was in  contact with raw meat.  After
cooking, allow meat to rest for 15 mins. Cover with foil and a  couple
of layers of cloth or towelling to keep it warm. It makes  slicing a
lot easier.  The sugar content of the jelly gives a good caramelisation
and an  overall slightly sweet taste. I'd be interested to hear from
any who  try this especially if you go "lower and slower" which I find
difficult with the kettle.  Posted to bbq-digest by
johncartlidge@lucent.com on Apr 8, 1998

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