1 whole leg of lamb
2 tbsp honey
2 tbsp chopped fresh rosemary (or 2 teaspoons dried)
2 cloves garlic 1 jar of Damson Plum Jelly
1 ½ cup white wine
1 ½ cup light beef or chicken stock
2 tsp cornflour
Preheat the oven to 220°C.
Using a sharp knife make about 12 shallow cuts across the top of the leg of lamb.
Mix together the honey, rosemary, garlic and Damson Plum Jelly. Spread half of this evenly over the lamb. Place the lamb in a shallow roasting dish and pour in the wine. Cook for 2 ½ hours.
While cooking take the lamb out 2 times to brush over ¼ of the Damson glaze. This will keep the lamb moist and ensure a beautiful Damson flavour. If the rub/glaze on the lamb begins to darken too much towards the end of the cooking time, cover with a piece of baking paper or foil.
Remove the lamb from the roasting pan and place on a chopping board, Cover and keep warm. Rest for approximately 5 minutes per 500g.
Add the stock to the roasting dish and gently heat to make the gravy. To thicken, mix the cornflour in a little water to make a thin paste and add to the dish, stirring continuously over a moderate heat until thickened.
Carve the lamb into thin slices and serve with seasonal vegetables and the gravy.