A slight twist on the traditional Sunday roast, lamb leg or shoulder joint with a zesty glaze and a classic mint sauce.
Prep Time: 15 mins
Total Time: 75 mins
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
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.
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.
10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.
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.
Images courtesy of AHDB.
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