For the lamb
3/4 cup redcurrant jelly
¼ cup chicken stock
1 tbsp dried mint
1.5kg easy-carve leg of lamb
1 bunch rosemary (approximately 6 sprigs)
2 heads garlic, halved
¼ cup olive oil
For the potatoes
2kg baby potatoes
12 slices prosciutto
3 tbsp olive oil
To make the lamb preheat oven to 220°C. Place jelly, stock, and mint into a small saucepan and cook over medium heat for 2-3 minutes, or until jelly melts.
Cut slashes in lamb and stuff with rosemary sprigs. Place on a baking tray with garlic, drizzle with olive oil, and season with sea salt and freshly ground black pepper.
Cook for 20 minutes, then reduce heat to 180°C. Brush meat with redcurrant glaze and cook for another 20 minutes, brushing again with glaze after 10 minutes. Let lamb rest for 10 minutes before slicing and serving.
For the potatoes. Cook potatoes in a large pot of boiling salted water for just 8-10 minutes, or until just tender.
Drain and let cool.
Wrap each potato in prosciutto and place on a baking tray. Drizzle with olive oil and bake for 30 minutes or until golden and crisp.