- Minted Roast Lamb.jpg (40.66 KiB) Viewed 324 times
Takes: 2¼ hours (plus resting time)
Serves: 6 - 8
No nutritional information available.
Ingredients
- 2¼kg leg of lamb, at room temperature
- 2 tbsp Dijon mustard
- 2 garlic cloves, crushed
- 2 tsp seat salt
- Freshly ground black pepper
- 180g mint jelly
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Combine the mustard, garlic and salt and spread all over the lamb. Season with freshly ground black pepper. Place the lamb on a wire rack set over a medium baking tray. Add 500ml of water to the dish. Roast the lamb for 1½ hours.
2. Microwave half the mint jelly in a small microwave-proof bowl for 20 seconds or until melted. Brush the mint jelly over the lamb. Return to the oven and roast for 40 minutes, brushing with a little more mint jelly halfway through cooking.
3. Remove from the oven, cover with foil and leave to rest for 15 minutes. Carve the lamb and serve with remaining mint jelly, plus vegetables of choice.
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