Leg of Lamb Baked in Foil with Butter and Herbs with Redcurrant, Orange and Mint Sauce
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Ingredienti

  • 1 leg of lamb, weighing about 4 lb 8 oz (2 kg)
  • 1½ oz (40 g) butter, at room temperature
  • 2 level tablespoons chopped fresh mint
  • 2 level tablespoons chopped fresh curly parsley
  • 1 level teaspoon chopped fresh thyme
  • 1 clove garlic, crushed
  • 1 level teaspoon salt
  • freshly milled black pepper
  • 1 level dessertspoon plain flour
  • 3 fl oz (75 ml) dry white or red wine
  • 10 fl oz (275 ml) vegetable stock
  • salt and freshly milled black pepper
  • 4 tablespoons authentic redcurrant jelly (one with a high fruit content), eg Tiptree
  • zest 1 orange (use a zester)
  • 1½ level tablespoons chopped fresh mint

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