Remove your roast lamb from the roasting dish and set aside to rest.
Use the roast lamb residue in the pan, any juices, and about 1 tbsp fat (pour off excess fat if necessary).
Place the roasting dish on the stove top over a medium heat. Add the pan juices to the boil, scraping any bits of lamb into the juices.
Add the flour and mix until combined using a small whisk.
Reduce the heat and cook until the flour mixture browns. Stir often, scraping the meat residue as you go and making sure the mixture doesn't burn. Add a splash of water if it looks dry.
Mix in the garlic, rosemary, tomato puree and soy sauce.
Remove the roasting dish from the heat, slowly pour in the stock and wine bit by bit and whisk all the time until the gravy is well mixed and smooth. Don’t worry about a few lumps as you will strain the gravy at the end.
Return the roasting dish to the heat, bring the gravy to the boil, then reduce the heat and simmer for about 3 minutes until thickened, stirring occasionally.
Remove from the heat and stir in the Red Currant Jelly until fully melted.
Season to taste with salt and pepper.
Strain the gravy through a sieve into a warm serving jug and pour it over your roast lamb whilst still hot. Serve with extra Red Currant Jelly on the side.
