Instructions: 1. Make incisions in the skin of the lamb and insert slivers of garlic and a sprig of rosemary. Repeat until the flesh is covered.

2. Preheat the oven to 200 c / 400 f / Gas Mark 6 and roast the lamb for 1 1/2 hours until pink.

3. Place the vegetables altogether in a large roasting tray with the garlic and thyme. Pour over the olive oil and season with salt and pepper. Place in the same oven as the meat for 1 hour.

4. Remove the lamb from the oven and place on a carving tray. Place the roasting tray on the hob over a medium heat, add the flour and cook for 2 minutes. Slowly add the stock then bring to the boil. Sieve into a pan and add the redcurrant jelly and heat until dissolved.

5. Remove the string from the lamb and slice the loin into medallions.

Serve with the sauce on a bed of roasted vegetables.

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