Leg Of Lamb With Herbs

1 teaspoon polyunsaturated vegetable oil
1 small onion, peeled and chopped
2 leeks, trimmed, washed and finely sliced
100 g/4 oz salsify, peeled and chopped
2 large cloves garlic, peeled and crushed
1 x 1 kg/2 lb lean leg of lamb, boned
150 ml/1/4 pint lamb or beef stock
11/2 tablespoons redcurrant jelly
rosemary sprigs
mint sprigs
salt
freshly ground black pepper
rosemary or mint sprigs, to garnish

Heat the oil in a heavy-based pan, fry the onion, leek, salsify and garlic for 3 minutes. Cut a piece of foil large enough to seal the neat and vegetables completely. Spoon the vegetables into the

centre oldie foil. Fry the meat over a high heat to brown on all sides. Place on top of the vegetables.

Pour the stock into the frying pan and bring to the boil scraping all sediment from the base of the pan. Fold the edges of the foil up around the meat. Pour in the stock. Add the redcurrant jelly, rosemary and mint, season with salt and pepper, seal completely. Place in a steamer, cover with a tightfitting lid and steam over boiling water for 1 hour. Check the liquid every 15 minutes and add more boiling water, if necessary.

Remove the lamb and leave to stand for 10 minutes. Meanwhile, pour the vegetables and stock into a saucepan and boil to reduce until syrupy. Taste and adjust the seasoning if necessary. Slice the lamb into 1 cm/1/2 inch slices; arrange on a warmed serving dish and pour the sauce over the lamb. Garnish with sprigs'of rosemary or mint.

SERVES 4