Ingredients: 1.5 kg lean leg of lamb
30g butter or butter flavoured margarine
1 teaspoon grated fresh ginger
1 clove garlic, crushed
1 teaspoon soysauce
1 teaspoon redcurrant jelly
2 tablespoons redcurrant jelly
250 mL chicken stock
2 tablesppoons chopped fresh mint
1 tablespoon cornflour blended with 3 tablespoons port
Directions: 1. Trim meat off excess fat and place in a baking dish. To make baste, combine butter, ginger, garlic, soy sauce and 1 tablespoon redcurrant jelly in a saucepan. Stir over a medium heat until butter melts.
2. Pour over lamb and bake for 1 1/4 to 1 1/2 hours until cooked as desired, basting frequently with liquid from baking dish. Remove meat and keep warm.
3. To make sauce, place baking dish on top of stove. Combine redcurrant jelly, stock and mint. Bring to the boil, whisk in blended cornflour, stirring until sauce thickens. Slice meat and serve with sauce.