Lamb is Elliott’s and my favorite meat and as we both particularly enjoy the flavor of leg of lamb, it is a dish I prepare several times during the year. When it’s just the two of us, I make the shank half and serve the leftovers cold and thinly sliced, with crimson currant jelly that I make during the summer with currants from my one-hundred-year-old currant bush. I always used to reserve this jelly for glazing fruit for tarts, but when I had the pleasure of dini
