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Ingredients
- 2 kg (4 lb) shoulder of lamb
- 2 tablespoons Dijon mustard
- ¼ cup (80 g/2¾ oz) redcurrant jelly
- 1 clove garlic, crushed
- 2 teaspoons oil
- 2 teaspoons soy sauce
Method
1. Preheat the oven to moderate 180°C(350°F/Gas 4). Trim the lamb of excess fat, leaving a thin layer. Place on a rack in a baking dish. Combine the remaining ingredients in a pan. Stir over medium heat until the jelly has melted. Brush some of the glaze over the lamb.
2. Add 1 cup (250 ml/8 fl oz) water to the dish. Bake for 1½ hours, or until cooked as desired, basting with the juices and glaze. Leave for 10–15 minutes, then serve with Gravy and roast vegetables.
