Roast spring lamb with rosé wine oranges
Ingredients
- 2 ¼kg leg of lamb bone in
- 75ml olive oil
- 1 tbsp chopped rosemary
- 2 large carrots roughly chopped
- 1 onion roughly chopped
- 3 sticks celery roughly chopped
- small sprigs of bay, rosemary and thyme
- pared zest and juice of 1 orange (use a potato peeler for the zest)
- 1 tsp plain flour
- ½ bottle rosé wine
- 500ml lamb, chicken or vegetable stock
- 1 tbsp redcurrant jelly
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