Roast Lamb With Shrewsbury Sauce - cooking recipe

Ingredients

4 1/2 lbs leg of lamb
1 head garlic, halved crosswise
1 None onion, peeled and sliced
2 sprigs rosemary
2 cups red wine
2/3 cup vegetable stock
2 tbsp flour
1 tbsp mustard
3 tbsp red currant jelly

Preparation

Preheat the oven to 400\u00b0F. Season the lamb and rub it all over with the garlic. Place the meat in a roasting pan with the onion, rosemary and garlic halves. Roast for 1 hour then add 1 cup water. Continue to roast for another hour until the meat is tender. Remove from oven and set aside in a warm place.
For the sauce, place the cooked onion, garlic and pan juices in a food mill, and puree, then place in a saucepan. Pour in the wine and stock, bring to a boil and simmer about 10 mins. Meanwhile, mix the flour with 6 tbsp water into a smooth paste. Stir into the saucepan with the pan juices and simmer until thickened, then add the mustard and jelly and season to taste. Serve with the lamb.