Leg of Lamb with Redcurrant Jelly Glaze | Healthy Diet

Leg of Lamb with Redcurrant Jelly Glaze

Give mum the dinner she deserves this Mother’s Day with this delicious leg of lamb recipes from Waitrose & Partners.

See the recipe below.

Healthy Diet

By Healthy Diet

Serves: 4  Cooking Time: 1 hour 15 minutes
cals 533
Leg of Lamb with Redcurrant Jelly Glaze


  • 3 parsnips (about 300g), peeled and quartered
  • 1 tbsp olive oil
  • 4 charlotte potatoes (about 400g), cut into wedges
  • 200g radishes, trimmed
  • 1 garlic bulb, halved
  • 5 rosemary sprigs
  • 2 tbsp redcurrant jelly
  • Waitrose & Partners Boneless Extra Trimmed Welsh Half Leg of Lamb (about 750g)
  • 200ml fresh chicken stock


  1. Preheat the oven to 180˚C, gas mark 4. Put the parsnips in a large roasting tin and sprinkle over ½ tbsp oil.Season and roast for 15 minutes. Remove from the oven and add the potatoes, radishes, garlic halves and rosemary sprigs to the tin. Toss together in the remaining ½ tbsp oil and season.
  2. Warm the redcurrant jelly in the microwave and brush all over the lamb. Season and sit the lamb on top of the veg, then pour in the stock. Roast for 1 hour, turning the veg halfway through. Ensure the surface of the meat is thoroughly cooked and the juices run clear, then remove from the oven and squeeze the roasted garlic out into the roasting tin. Mix with the veg and roasting juices and transfer to a serving dish.
  3. Slice the lamb and arrange on top of the vegetables, drizzling with the roasting juices. Serve with steamed
    green vegetables and more redcurrant jelly on the side, if liked.

Cooks Tip

  1. Radishes are a great addition to roasted vegetables as they have a nice pepperiness.
  2. You could also add turnips and carrots to the mix, if you like.


This leg of lamb with redcurrant jelly glaze recipe was provided by Waitrose & Partners

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