handful of fresh rosemary sprigs, plus extra for garnish
sea salt and freshly ground black pepper
2 cups hot vegetable stock
1 tsp red currant jelly
Preheat the oven to 400°F (200°C). Pierce the lamb evenly all over with a sharp knife, then stuff the garlic cloves and small sprigs of rosemary into the slits. Season the lamb all over with salt and pepper.
Place the lamb in a flameproof roasting pan, and roast in the oven for about 15 minutes just to lightly brown the outside. Reduce the oven temperature to 350°F (180°C), and continue to roast for another 1 hour for rare, basting it with its juices halfway through the cooking time allow 11⁄2 hours for well done. Remove the lamb to a large plate, cover loosely with foil, and leave to rest in a warm place for 15 minutes while you make the gravy.
To make the gravy, tilt the roasting pan, and skim off any fat. Place the pan over high heat and add the stock and jelly, and bring to a boil, scraping up any bits from the bottom of the pan with a wooden spoon. Reduce the heat slightly, and simmer, stirring all the time, for 5-8 minutes. Taste, and season if needed.
To serve, garnish with fresh rosemary, and carve at the table. Serve with creamy mashed potatoes, fresh mint sauce, and seasonal vegetables.