INGREDIENTS

INSTRUCTIONS

JELLY
First make the jelly. Put the blackcurrants (still on their stalks),
water and mint (stalks and all) into a large saucepan and, over moderate
heat, bring the water slowly to simmering point. Simmer for about 30
minutes, then strain through a jelly bag, mashing the currants down well.
Let the juice drip for several hours, until the contents of the jelly bag
are dry. Measure the liquid into a saucepan, and add 1 lb / 2 cups / 450g
of sugar for each 1 pint / 2 1/2 cups / 600ml of liquid. Over gentle to
moderate heat, dissolve the sugar, taking care not to let the liquid boil
before the sugar is completely dissolved, then boil fast for 15 minutes.
Remove from the heat, drip some of the liquid jelly on to a saucer and
leave to cool for several minutes, then push the jelly with the tip of your
finger; if the surface wrinkles, you have a set jelly. If it doesn't
wrinkle, continue boiling. Pot into warmed jars and seal.
Trim any excess fat off the lamb. With the point of a sharp knife, make
small cuts in several places, and stick slivers of garlic into the cuts.
Put the lamb in a roasting tin, grind black pepper over it, and lay the
srigs of rosemary over the meat. Roast in a preheated hot oven (425°F /
220°C / gas 7) for 20 minutes to each 11b / 450g. (Also allow enough time
before serving for the lamb to be taken out of the oven and left to sit for
15 minutes - this will make the meat much easier to carve, as the juices
settle.)
After the meat is cooked, lift it out of the roasting tin and on to a
warmed asllet or serving plate. Cover loosely with foil and leave to rest
for 15 minutes. Put the roasting tin containing the lamb fat and juices
over a moderate heat and sprinkle in the flour. With a wire whisk, scrape
the flour and fat together and cook for a couple of minutes, then pour in
the stock and wine mixture and the redcurrant jelly. Stir with the wire
whisk until the gravy boils. Don't worry if there are some small lumps in
it. Once the gravy has boiled, strain it into a saucepan to reheat. Serve
accompanying the carved lamb, with the blackcurrant and applemint jelly.
"Lady MacDonald's Scotland: The Best of Scottish Food & Drink"
:    by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co.,
London ISBN = 0-8212-1809-3 Scanned and formatted for you by  The WEE Scot
~-  paul macGregor
From: Paul Macgregor                  Date: 05-10-96 (16:50) Winquest Pc
(342) Home_cooki

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