Step 1

Preheat oven to 220°C (200°C fan) mark For the lamb, in a large, sturdy roasting tin mix the onions, celery, carrots, bay leaves and lamb bones (if using). Weigh the lamb and calculate cooking time, allowing 15min per 450g for pink meat, or longer if you prefer your lamb more well-done.

Step 2

For the stuffing, in a medium bowl mix the breadcrumbs, artichokes, pine nuts, parsley, 2 crushed garlic cloves, the lemon zest, egg and plenty of seasoning.

Step 3

Arrange the lamb on a board, skin-side down. Gently cut into the leg at the thickest part and open out like a book, without cutting through the meat to the board. Cover with baking parchment or clingfilm and bash a little with a rolling pin to flatten evenly.

Step 4

Spread stuffing on top, leaving a slight border around the edges. Fold shortest edges in to enclose the stuffing. Roll up meat from a short edge and secure with kitchen string at 3cm intervals.

Step 5

Finely slice the remaining 2 garlic cloves. Make a few slits in the meat with the tip of a sharp knife and push in the garlic slices. Sit lamb in the roasting tin on top of the vegetables. In a small bowl mix the oil and lemon juice. Brush over the lamb and season.

Step 6

Cook for calculated time, reducing the oven to 200°C (180°C fan) mark 6 after 20min.

Step 7

Remove lamb to a board, cover with a double layer of foil and leave to rest in a warm place for at least 20min (up to 40min).

Step 8

Meanwhile, make the gravy. Carefully remove and discard bones (if using). Put tin over medium hob heat and spoon off excess fat. Stir in the flour, mashing the vegetables as you go. Cook, stirring, for 1min. Gradually stir in the wine (scraping up all the sticky bits from the base of the tin) and bubble for a few min. Stir in the stock and simmer until thickened, then stir in the redcurrant jelly.

Step 9

Add any resting juices from the lamb to the gravy tin and check seasoning. Strain into a warmed jug. Serve with the lamb.