Spring Lamb with Rosemary
Simply roasted, fresh seasonal lamb is at its best in Spring. Treat yourself to some today...
- 1 x 400 g leg of lamb (boned and rolled )
- 1 bulb garlic (separated into peeled cloves)
- few sprigs fresh rosemary
- salt
- ground black pepper
- spray oil
For the mint sauce:
- 60 ml wine vinegar
- 1 tsp caster sugar
- 1 bunch fresh mint (finely chopped)
- Using a sharp knife, make many incisions all over the top of the lamb joint.
- Slice the garlic cloves and insert the slivers of garlic into the incisions, pushing them in well.
- Cut the rosemary into smaller sprigs and push them into the incisions, too.
- Spray lightly with oil and season with salt and pepper.
- Place the lamb in a roasting pan and cook in a preheated oven at 180C, 350F, Gas Mark 4 for 1 hour, or until it is cooked to your liking.
- It may need a little longer if you prefer it well done.
- When cooked, remove from the oven and transfer the joint to a carving board.
- Cover with foil and leave to rest for 10 minutes.
To make the mint sauce
Blend the wine vinegar and sugar.
- Stir the chopped mint into the sauce with a pinch of salt.
- Carve the lamb thinly, removing any visible fat.