Name: Roast lamb with rosemary and garlic
Prep time: 10 min
Cook time: 210 min
Yield: 4
Ingredients: 1 1/3-1 2/3kg lamb leg, frozen; 2 tbsps sunflower oil; 2 tbsps finely chopped fresh rosemary or 2 tsps dried rosemary; 3 garlic bulbs, halved; 1 1/2 tbsps plain flour; 100ml red wine; 300ml lamb stock (made with a stock cube); 2 tbsps redcurrant jelly; Salt; Freshly ground black pepper