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1. Place the joint on a chopping board and make several slits on both sides. Season and stuff the mint into the slits.
2. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven to the preferred, calculated cooking time, basting with any rich meat juices.
3. 15-20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze by mixing together the maple (or golden) syrup and orange juice.
4. When the lamb is cooked transfer to a platter, loosely cover with foil. Retain the contents of the roasting tin for the gravy.
5. Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich juices. Place the roasting tin over medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
6. Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
Serve the lamb with roast potatoes, Brussels sprouts and the gravy.
Time to prepare: 5 minutes
Time to cook:
Medium: 25 minutes per 450g (1lb) plus 25 minutes
Well done: 30 minutes per 450g (1lb) plus 30 minutesOven temperature: Gas mark 4-5, 180-190C, 350-375F
Take1.3kg (3lb) whole lean lamb leg or half leg joint
Salt and pepper
45ml (3tbsp) freshly chopped mint
30ml (2tbsp) maple or golden syrup
30ml (2tbsp) fresh orange juice
15ml (1tbsp) plain or sauce flour
600ml (1pint) good, hot lamb stock