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French-style Braised Leg Of Lamb

1/2 Leg; (knuckle end) British lamb, approximately 1. 3kg (3lb)
3 Cloves garlic; peeled and cut into slivers
1/2 pk Fresh rosemary; broken into small sprigs
Salt and freshly ground black pepper
1 Onion; sliced
2 Carrots and 2 sticks celery; finely chopped
2 Leeks; finely sliced
15 ml Olive oil; (1tbsp)
1/2 300 ml pot JoubŠre Lamb Stock
150 ml Light-bodied red wine; ( 1/4 pt)
1/2 pk Fresh thyme
15 ml Redcurrant jelly; (1tbsp)
1 400 g can Waitrose Flageolet Beans; drained
250 g Cherry tomatoes; halved (9oz)

Place the lamb in a large, lidded roasting dish. Make incisions in the meat with a sharp knife and insert a garlic sliver and rosemary sprig into each incision. Season.

Roast the lamb in a preheated oven at 220 degrees C, 425 degrees F, gas mark 7 for 20 minutes, then reduce to 180 degrees C, 350 degrees F, gas mark 4.

Lightly fry the onion, carrots, celery and leeks in the oil for 5 minutes. Add the stock and wine and bring to the boil. Season with pepper and add the sprigs of thyme.

Pour around the lamb, cover tightly and cook, basting occasionally, for 3 hours.

Remove the herbs from the stock, then remove the lamb, cover with foil and leave to rest.

Transfer the vegetables and stock to a saucepan. Add the redcurrant jelly, beans and tomatoes and simmer for 5 minutes.

Carve the lamb and serve on a bed of the vegetables with creamy mashed potatoes.

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