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1. Place the joint on a chopping board and make several slits on both sides. Season. In a small bowl mix together the lemon zest, garlic, rosemary leaves and oil.
2. Stuff the mixture into the slits, brush with any of the remaining mixture, place the joint on a metal rack in a large non-stick roasting tin and cover and roast for the preferred, calculated cooking time. 40 minutes before the end of the cooking time remove the foil.
3. 10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.
4. To prepare the mint sauce: pound together the mint leaves and sugar in a mortar and pestle to a rough paste. Alternately place in a food processor or blender and blend to a paste. Add the boiling water and leave to infuse for 5-10 minutes.
5. When the mixture is almost cold, stir in the vinegar and transfer to a serving bowl. Leave the sauce to stand for 1-2 minutes before serving.
Feeds: 4-6Time to prepare: 15 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, 350-375FTake1.3kg (3lb) lean lamb leg, shoulder or half shoulder joint
Salt and pepper
Zest of 1 lemon
2 large garlic cloves, peeled and sliced lengthways
2 large sprigs fresh rosemary leaves
15ml (1tbsp) olive oil
45ml (3tbsp) lemon marmalade, meltedFor the gravy:
15ml (1tbsp) plain flour
600ml (1pint) good, hot lamb stock, homemade, if preferredFor the mint sauce (makes 150ml):
1 x 30g pack fresh mint leaves, stalks removed
60ml (4tbsp) light muscovado sugar
150ml (ºpint) boiling water
150ml (ºpint) white wine vinegar
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