Roast lamb with chilli jam
The classic roast lamb is made with garlic & rosemary. For those who are looking for something more spicy, this roast lamb with chilli jam recipe could become a regular Sunday roast! Cooking it is almost effortless, yet the result is a fantastic, succulent and spiced up lamb. I made it using thischilli jam>>
Ingredients
Method
- Preheat the oven to 160°C.
- Poke holes all over the meat with a knife and push in the rosemary leaves, then place it in a roasting dish. Drizzle with the oil, season with salt and pepper then scatter the remaining rosemary leaves on top. Pour in the wine.
- Cover the dish with foil and bake for 3 hours.
- Break open the garlic but don’t peel the cloves. Push them down slightly with a knife and scatter them around the lamb. Cover the dish again and bake for 30 minutes.
- Take the dish out of the oven, pour the sauce into a jar. Rub the meat is thoroughly with the chilli jam and return it the roasting pan then to the oven and bake for another 30-40 minutes. It’s ready when the glaze is golden brown and sticky.
- Let it rest, covered, for 15 minutes before serving.
- Meanwhile, skim the excess fat off the cooking juices in the oven pan, sprinkle with a little cornflour and reduce it to a thick gravy on the hob.
- Carve the lamb and pour over the gravy.