You will need

• 1 leg lamb, about 1.75kg, partly boned

• 150g Californian Golden Raisins
• 25g butter
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 stick celery, chopped
• 1 lemon, grated zest
• 1 tsp rosemary spikes, chopped
• 40g walnuts, chopped
• 100g fresh breadcrumbs, white or wholemeal
• Salt and freshly ground black pepper
• 1 large egg, beaten

• 2 garlic cloves, peeled and cut into slivers
• 2 sprigs rosemary
• 2 carrots, peeled and chopped
• 1 onion
• 1 tbsp olive oil
• 250ml white wine
• 450ml lamb or vegetable stock
• 2 tbsp redcurrant jelly
• 2 tsp cornflour

Method

• To make the stuffing, heat the butter in a small frying pan, add the onion, garlic and celery and cook for 3-4 minutes to soften. Then put into a bowl with the raisins.
• When cool, add the rest of the stuffing ingredients, lightly binding it together with the egg.
• If the lamb is not partly boned take sharp thin bladed knife, place the lamb on a board and trace the muscle on the underside of the leg. Make a cut between two sections of muscle down towards the bone. Place the point of the blade against the bone and cut around the bone releasing the meat. When the joint is reached, cut through this joint to separate the two bones, discard the bone from the wide end of the leg. The meat can then be folded out leaving the shank end intact with bone.
• Pre-heat the oven to 200°C/400°F/Gas 6.
• Spread the stuffing over the flattened section of lamb then bring the edges together. Tie the lamb in three places with kitchen string. Make a few slits into the skin and insert slivers of garlic.
• Place the rosemary spikes, carrots and onion in a roasting tin and place the lamb on top. Brush with oil and season with salt and pepper.
• Roast in the oven allowing 20 minute per 500g plus 20 minutes. After 1 hour pour the wine over the lamb.
• During cooking, if the stuffing oozes out of the leg, scoop it into some foil, make a loose parcel and cook alongside the lamb.
• Lift the lamb from the oven, transfer onto a carving board and cover with foil to keep warm. Drain off any fat from the juices in the roasting tin, then add the stock and redcurrant jelly. Place the tin on the stove and bring to the boil, scraping up all the sediment with a wooden spoon. Boil for 5 minutes until the redcurrant jelly has dissolved.
• In a saucepan, blend the cornflour and a little water, strain the gravy into the pan, then bring to the boil, stirring until the gravy is thickened. Season if needed.
• Discard the string from the lamb. Carve and serve with the raisin stuffing and gravy.