| • | Preheat the oven to 220 degree C.
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| • | Make 12 slits in the top of the lamb with a sharp knife.
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| • | Insert a small sprig of rosemary and a slice of garlic into each slit.
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| • | Scatter the onion slices over the base of a lightly greased roasting pan.
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| • | Now sprinkle over remaining garlic and rosemary.
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| • | Put the lamb onto the bed of onions.
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| • | Take a small saucepan and heat redcurrant jelly and brush over the lamb.
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| • | Add salt and pepper to the lamb.
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| • | Roast for about 15 minutes.
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| • | Decrease the heat to 180 degree C.
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| • | Pour wine and stock over it.
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| • | Now Roast for another hour (for medium) or till cooked.
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| • | Remove from the oven, cover it with foil and rest for about 15 minutes. |
