Lamb with blackberry sauce

Yammie....

Directions

• Preheat the oven to 210°C.
• Purée the blackberries in a kitchen machine until smooth.
• Push the blackberry purée through a sieve to remove the pips.
• Mix 2½ ounces of the blackberry purée with mustard, vinegar, 6 cloves of garlic, rosemary, thyme, pepper and salt in a medium bowl.
• Keep the rest of the blackberry purée to the side.
• Stab the meat all over with a large fork and rub the leg of lamb with the blackberry and spice mixture.
• Scatter the remaining garlic cloves in the roasting tin.
• Place the leg of lamb in the roasting tin and leave to marinade for 20 minutes.
• Put the lamb in the oven for 30 minutes.
• Reduce the temperature to 150°C and leave to roast for 1 hour.
• Take the leg of lamb from the tin, wrap in aluminium foil and leave to rest for 10 minutes before carving.
• Pour the juices from the tin but leave 1 tablespoon.
• Add 100 ml chicken stock and stir with a wooden spoon to dissolve the brown burnt bits.
• Blend the garlic and chicken stock until smooth.
• Mix with the remaining chicken stock, blackberry purée and corn flour in a small pan.
• Bring to a boil on a medium heat while stirring continuously and add the rest of the blackberries.

Serve immediately