Succulent Roast Lamb with Mint Sauce

Ingredients

1. 3kg lean lamb leg, shoulder, or half shoulder joint
2. Grated zest of 1 lemon
3. 4 tsp Garlic Man® Crushed Garlic
4. 2 large sprigs fresh rosemary leaves
5. 1 tablespoon olive oil
6. 3 tablespoons lemon marmalade, melted.

For the Gravy:

7. 1 tablespoon plain flour
8. 600ml good, hot lamb stock, homemade, if preferred

For the Mint Sauce (makes 150ml):

9. 1 x 30g pack fresh mint leaves, stalks removed.
10. 4 tablespoons light muscovado sugar
11. 150ml boiling water
12. 150ml white wine vinegar

Method

1. Preheat the oven to 180-190°C,160-170°C Fan, Gas Mark 4-5.
2. 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.
3. 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.
4. 10-15 minutes before the end of the cooking time glaze the joint with the lemon marmalade.
5. 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.