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.