Roast Leg of Lamb with Cranberry and Redcurrant Jus

Ingredients

• 1.8kg (4lb) part-boned leg of lamb
• 4tbsp olive oil
• Salt and freshly ground black pepper
• 6tbsp Ocean Spray redcurrant and cranberry sauce
• 1tbsp soy sauce
• 1 butternut squash, peeled, deseeded and cut into 2.5cm /1in chunks
• 6 plum tomatoes, quartered
• 3 courgettes, chopped or sliced
• 50ml (2fl oz) port
• 1tbsp flour
• 425ml (3/4pt) lamb or beef stock

Method

1. Preheat the oven to 190C/375F/gas 5. Lift the lamb into a large roasting tin and drizzle or brush with half the olive oil. Season with salt and freshly ground black pepper and roast for 1 hour, basting occasionally.
2. Beat together 2tbsp redcurrant and cranberry sauce and the soy sauce until smooth.
3. Remove the roasting tin from the oven and spread the lamb with the cranberry mixture. Add the squash and courgettes to the tin and drizzle the remaining oil over the vegetables.
4. Roast for 15 minutes. Tuck the tomato quarters amongst the squash and courgettes and roast for a further 15 minutes or until the lamb is cooked to your liking.
5. Transfer the joint to a carving plate and the vegetables to a serving dish. Keep both warm while you prepare the jus. Pour off any excess fat from the roasting tin and place the tin on the hob. Add the port and cook for 1 minute, scraping the bottom of the tin to incorporate any juices.
6. Stir in the remaining redcurrant and cranberry sauce and heat until it dissolves. Mix the flour with a little of the stock until smooth, pour into the tin with the remaining stock and bring to the boil, stirring constantly. Pour the jus into a warmed gravy boat and serve with the carved lamb and vegetables.