|1 ½||leg of lamb|
|20 ml||olive oil|
|4 medium||carrots, sliced|
|3 medium||onions, sliced|
|2 clove(s)||garlic, minced|
|550 ml||red wine|
|150 ml||white wine vinegar|
|8||juniper berries, crushed|
|1 sprig(s)||fresh rosemary|
|1 sprig(s)||fresh thyme|
|2 tbsp.||fresh parsley, chopped|
|1 ½ tbsp.||redcurrant jelly|
With a sharp knife score the leg of lamb crossways, trimming away any loose bits of fat. Put the meat in a big enough dish.
To make the marinade, heat the oil with the butter and saut the carrots, onions and garlic for about 5 minutes. Pour in the wine and vinegar, add the bay leaves, juniper berries, peppercorns and salt and then bring to almost boiling point. Cover, turn down the heat and simmer for 15 minutes. Stir in the rosemary, thyme and parsley and leave to cool.
Pour the cold marinade over the lamb and leave it in a cool place for four days, turning and basting the meat twice a day.
To cook the lamb, first strain the vegetables from the marinade and scatter them on the bottom of an ovenproof dish. Drain the lamb and place it in the same dish.
Preheat oven to 220C.
Cook lamb in oven for 15 minutes, reduce the heat to 180C and cook for another hour, basting occasionally with a little of the marinade.
Allow the join to rest for about 15 minutes before carving.
To make the gravy, bring the remaining marinade liquid to the boil and reduce it by one third. Stir in the cooking juices from the lamb and the redcurrant jelly and reduce by another third. Adjust the seasoning and serve with the meat.