LAMB ROAST WITH REDCURRANT & ORANGE SAUCE

Serves 4 -6
INGREDIENTS
1 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.
Cover with foil and allow to rest 15 minutes.
Remember Texel  cooks quicker than conventional lamb

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