Herb-Roasted Lamb with Redcurrant Gravy
| Yield: | 1 Servings |
| Categories: |
| 1 | Leg or Shoulder of lamb; (about 4 pounds) | |
| 8 | Cloves of garlic | |
| 10 | Leaves; (fresh) basil | |
| 4 | Sprigs rosemary | |
| 4 | tb | Redcurrant jelly |
| 3 | tb | Light soy sauce |
| 1 | tb | Dijon mustard |
| FOR GRAVY | ||
| 2 | tb | Cornstarch; (or other thickener) + water to blend. |
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