Roast Leg Of Lamb With Rosemary, Lemon And Capers

Ingredients

• 1 leg of lamb (approx 2kg)
• salt and freshly ground black pepper
• 3 tablespoons of rapeseed or olive oil
• zest of 1 lemon and juice of half a lemon
• 3 cloves of garlic (peeled and chopped)
• 1 tablespoon of rosemary leaves (chopped)
• 2 tablespoons of capers
• 2 teaspoons of plain flour
• 300 millilitres of beef or chicken stock
• 1 tablespoon of red currant jelly
• 50 grams of fresh mint
• 2 scallions (finely chopped)
• 4 tablespoons of olive oil
• 1 tablespoon of red wine vinegar
• 2 teaspoons of dijon mustard
• a pinch of caster sugar
• juice of half a lemon
• an assortment of oven roasted vegetables and potatoes