One thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavour on its own, so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside
Ingredients
- 1 x 2.5kg leg of British lamb, boned, opened and laid flat
- 4 cloves of garlic, peeled and finely crushed
- 4 tbsp olive or vegetable oil
- for the glaze
- 5 tbsp mint jelly
- 3 tbsp mint sauce
- 2 tbsp Dijon mustard
- salt and freshly milled black pepper
Method
- Pre heat the oven to 220C gas 7
- Make 15-20 small incisions into the lamb with a sharp knife
- Mix together the garlic, oil well with a little salt and pepper
- Spread the oil over the lamb, then place in a baking tray on scrunched up foil
- Pop in the oven and cook for 20 minutes to brown slightly, the reduce the heat to 180C gas 4. Cook for a further 40 minutes
- Mix all the ingredients for the glaze well
- Remove from the oven and spread over the glaze and return to the oven for 15-20 minutes, to glaze nicely
- Once cooked and pink remove the lamb, cover with foil and leave to rest for 35-40 minutes
- Carve and serve
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