Pot-Roasted Breast of Lamb with Anchovies, Redcurrant & Rosemary

Recipe:
Preheat the oven to 140°C/120°C fan. 

Season the lamb with salt and rub with rapeseed oil. In a hot pan, seal the meat ensuring all the sides are browned evenly, then place in a casserole dish.

Deglaze the pan with the chicken stock and 1 tablespoon of redcurrant jelly. Add the anchovy fillets to the casserole dish and pour the stock over the lamb. Cover the dish and place in the oven for 2–3 hours until the lamb is meltingly tender.

Remove the dish from the oven. Take out the lamb, placing some foil over the
top to keep it hot, and put aside. Transfer the cooking juices from the dish into a saucepan. Add the rosemary and bring to the boil, then reduce down until the gravy coats the back of your spoon.

Slice the lamb into 4 thick pieces and pour the gravy over the top. Serve with some seasonal greens and the extra redcurrant jelly.