Instructions: Place the lamb in a large, lidded roasting dish. Make incisions in the meat with a sharp knife and insert a garlic sliver and rosemary sprig into each incision. Season.

Roast the lamb in a preheated oven at 220 C, 425 F, gas mark 7 for 20 minutes, then reduce to 180 C, 350 F, gas mark 4.

Lightly fry the onion, carrots, celery and leeks in the oil for 5 minutes.

Add the stock and wine and bring to the boil. Season with pepper and add the sprigs of thyme.

Pour around the lamb, cover tightly and cook, basting occasionally, for 3 hours.

Remove the herbs from the stock, then remove the lamb, cover with foil and leave to rest.

Transfer the vegetables and stock to a saucepan. Add the redcurrant jelly, beans and tomatoes and simmer for 5 minutes.

Carve the lamb and serve on a bed of the vegetables with creamy mashed potatoes.

NOTES : British lamb is perfectly complemented by garlic and rosemary.

Braising the lamb with the vegetables in stock keeps the meat moist and full of flavour.

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