A slight twist on the traditional Sunday roast, lamb leg or shoulder joint with a zesty glaze and a classic mint sauce. The recipe again comes courtesy of the national Butchers Q Guild, of which the shop remains a founder member.
1.3kg/3lb lean lamb leg, shoulder or half shoulder joint
Salt and freshly milled black pepper
Grated zest of 1 lemon
2 large garlic cloves, peeled and sliced lengthways
2 large sprigs fresh rosemary leaves
15ml/1tbsp olive oil
45ml/3tbsp lemon marmalade, melted
For the Gravy:
15ml/1tbsp plain flour
600ml/ 1pint good, hot lamb stock, homemade, if preferred
For the Mint Sauce (makes 150ml):
1 x 30g pack fresh mint leaves, stalks removed
60ml/tbsp light muscovado sugar
150ml/¼pint boiling water
150ml/pint white wine vinegar
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.
Image courtesy of AHDB. www.simplybeefandlamb.co.uk For more delicious recipe ideas, visit