1kg King Edward potatoes, peeled and sliced into medium pieces
3 tbsp sunflower oil
1 tbsp fresh thyme leaves
Pierce a few holes in the lamb. Slice the garlic and insert into the holes. Put the lamb into a dish. Pour over the wine and chopped thyme. Leave to marinate for 1 hour or as long as possible.
Preheat the oven to 220C / 425F. Transfer the lamb to a roasting tin reserving the marinade. Drizzle over the olive oil and season. Roast for 20 minutes and then reduce the temperature to 190C / 375 F. Cook the lamb for 25 minutes per 500g.
Put the potatoes in cold water then bring up to the boil, cook for 5 minutes then drain. Increase the temperature on the oven to 220C / 425F. Heat a baking tray until hot. Add the sunflower oil, then potatoes and thyme. Roast for 25 to 35 minutes until golden and crisp, turning over halfway through.
To make the gravy, melt the butter in a saucepan. Add the flour, then blend in the stock, Worcestershire sauce and redcurrant jelly. Stir until smooth and thickened. Mix in the lamb juices and sieve into a jug. Serve the lamb with the gravy and roast potatoes.