Lamb Roast with Redcurrant and Orange Glaze:
1 Highland Texel boneless back leg or rolled shoulder.
Rosemary sprigs
2 tbsps Dijon mustard
2 tbsps orange juice
2 tsps grated orange rind
1-3 cloves chopped garlic
1/4 cup red currant jelly
1 tbsp sherry or red wine
1/2 tsp salt and pepper
Method:
1) Make incisions in the lamb and insert rosemary sprigs
2) Mix together the remaining ingredients and spread over the top of the lamb.
3) Place lamb on a rack in a roasting dish and roast 180oC approximately 60-80 minutes depending on desired pinkness.
Baste frequently.
(Remember Texel Lamb cooks quicker than conventional lamb)
Cover with foil and allow to rest 15 minutes.