Roast lemon and thyme lamb with redcurrant madeira gravy

Ingredients

6-8 thyme sprigs, cut into pieces (leave a couple whole)
3 red onions, cut in half
peeled zest of 1 large lemon, cut into pieces
1 garlic bulb, cut in half across the centre
1 leg of lamb, about 2kg/4½ lb
olive oil
salt and freshly ground black pepper
2 tbsp redcurrant jelly
175ml/6fl oz Madeira wine
350ml/12fl oz lamb stock or water

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the whole thyme sprigs, the onions, half the lemon zest and the halved garlic in a roasting tray with 4 tbsp water and sit the lamb on top. Randomly insert a small sharp knife into the fatty surface of the lamb, twisting to create small holes. Stuff sprigs of thyme and the remaining lemon zest into the holes, then drizzle and rub over a little olive oil. Season well with salt and pepper and place in the oven for 20 minutes.
3. Reduce the oven temperature to 200C/400F/Gas 6 and spoon any juices from the tray over the lamb. Cook for a further 1 hour for medium lamb, spooning the juices over a couple of times during the cooking. If you don't like your lamb pink, leave for a further 15-20 minutes for medium-well done.
4. Once it is cooked, remove the lamb and place on to a warm plate or carving board to 'relax'. Pour away any excess fat from the roasting tray, then sit the tray on the hob over a high heat. Stir the redcurrant jelly into the roasted onions and garlic until melted before adding the Madeira wine. Boil for about 30 seconds and add the stock or water. Bring to a simmer and cook for a couple of minutes until thickened slightly, then season with salt and pepper. Strain through a sieve to give you a rich, loose gravy.