2 sprigs fresh rosemary
1 whole garlic bulb (top cut off)
1 tbsp olive oil
2 shallots, finely diced
400 g (14 oz) redcurrants
125 ml (4 fl oz) red wine
125 ml (4 fl oz) chicken stock
Here’s a delicious halogen recipe from Paul Brodel & Carol Beckerman.
Their book, containing more than 100 delicious Halogen recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link to the right in our sidebar.
Place the lamb on the low rack in the halogen oven and cover with the rosemary.
Place the garlic on its stalk next to the leg, drizzle everything with olive oil and cook at 240°C (460°F) for 10 minutes. Turn the lamb over, reduce the temperature to 175°C (350°F) and cook for 20 minutes.
Turn again and cook for a further 20 minutes for pink, 25 minutes for medium and 30-35 minutes for well done.
Remove the lamb from the oven and leave to rest in a warm place for a few minutes before serving.
To make the sauce, fry the shallots in a small frying pan with a little olive oil until translucent, then add the redcurrants. Cook until they burst, then add the red wine and chicken stock.
Increase the heat and reduce the sauce by about half, then strain into a small serving dish.
Serve the lamb with the warm redcurrant sauce, with peas and mashed potatoes.
Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman