Roast Shoulder of Lamb with Port and Redcurrant Jelly

This recipe is inspired by one that appeared in the Sydney Morning Herald on 18 December 1939 which suggested shoulder of lamb with redcurrant and mint jelly as an economical alternative to the traditional roast goose. The jelly can also be served with cold lamb, "turned out on small lettuce leaves".

Roast Shoulder of Lamb

1.25 kg shoulder of lamb

potatoes

parsnips
small onions
salt, pepper

Season lamb, roast at 220 degrees Celsius for 15-20 minutes, reduce to 180 degrees and cook for a further 45 minutes. Add the potatoes, parsnips and onions to the baking dish; toss these in the melted lamb fat; cook for a further 45 minutes.

Remove the lamb and rest, covered, for 15 minutes before serving. Meanwhile increase the oven temperature to 220 degrees to brown the potatoes, parsnips and onions.

If desired, the lamb can be served with a thin gravy: Make a brown roux with 30g butter and 1 level tblsp flour, add 1 glass of white wine, the pan juices (from which the fat has been skimmed), season and simmer for a few minutes. Alternatively, reserve some of the port and redcurrant jelly, add the pan juices, water or stock, season and simmer for a few minutes.

Port and Redcurrant Jelly

100g redcurrant jelly
100ml port
1 tablespoon fresh mint, finely chopped (optional)
1 leaf gelatine, soaked in water for 5-7 minutes and squeezed out

In a small saucepan, gently heat the redcurrant jelly and port until the jelly has dissolved. Stir in the mint. Remove from heat, add the gelatine. Fill small moulds and place in the freezer to set.