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Baked Lamb With Rosemary, With Redcurrant and Mint Sauce

Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later on in the summer this is a fine way to cook and serve it: the foil-baking ensures that it stay juicy. The Delia Online Cookery School: If you are serving for Sunday lunch watch how to make Perfect Roast Potatoes, just click the image to play