Herb Roasted Leg of Lamb with Oranges and Rosemary Potatoes

Rinse the lamb and pat dry.

Peel and coarsely chop the onions, carrots and celery.

Peel and finely chop the shallots. Heat 1 tablespoon of butter in a skillet and saute the shallots until translucent.

For the stuffing: Tear the bread into pieces, place in a bowl and pour a little water over. Let stand until softened, then squeeze dry and transfer to a bowl with the mustard, shallot, egg, thyme and parsley. Season with salt and pepper and knead to combine.

Preheat the oven to 160°C (approximately 325°F). Spread the bread stuffing over the lamb, roll it up and tie with kitchen string. Season the lamb with salt and pepper. Heat the oil in a large ovenproof skillet, add the lamb and saute until lightly browned on all sides. Remove the lamb from the pan and set aside. Add the onion, carrots and celery to the pan and saute until the vegetables are crisp-tender. Stir in the tomato paste and deglaze with red wine. Simmer for a few minutes then add enough of the stock to make a thin sauce. Zest the oranges and add to the pan along with the bay leaves and juniper berries. Return the meat to the pan and cook, occasionally basting the lamb with some of the pan juices until cooked through, 1.5-2 hours (timing will vary depending upon the desired degree of doneness). Gradually add the remaining stock, stirring to combine, and spoon the sauce over the meat.

Peel the potatoes and cut into wedges. Spread on a baking sheet and drizzle with olive oil. Scatter chopped rosemary over the potatoes and season with salt. Place in the oven with the lamb during the last 35-40 minutes of cooking.

Remove the lamb from the pan and tent with aluminum foil to keep warm. Once the potatoes are cooked, turn off the oven but leave the potatoes in the oven to keep warm.

Strain the sauce through a sieve into a saucepan and bring to a boil. Stir in the red currant jelly and cook the sauce until slightly reduced. Season to taste with salt and pepper.

Remove the white pith from the oranges and with a paring knife cut in between the segments to release the fruit. Heat the remaining butter in a skillet and saute the orange pieces until heated through.